1-1 1/2 pound boneless beef chuck roast
1 1/4 cups water
3 beef bouillon cubes
2 cans (28 ounce) diced tomatoes
1 large chopped onion
1 medium chopped green bell pepper
1 medium chopped red bell pepper
1 jalepeno, seeded and chopped
1 tablespoon chili powder
3 minced cloves garlic
1 1/2 teaspoons ground cumin
8 ounces bulk hot Italian sausage
1/2 of 6 ounce milk or dark chocolate bar, chopped
1 cup corn
2 cans (22-30 ounce) chili beans in gravy
1 tablespoon masa harina flour, optional
cheddar cheese
corn chips

Heat oven to 350°F. Trim fat from meat. In 6 quart Dutch oven (one that can be put in the oven), combine roast, water and bouillon. Roast uncovered 2 1/2-3 hours till meat is very tender. Remove meat and let stand 30 minutes. Reserve 1/4 cup pan drippings. In Dutch oven, combine reserved drippings, tomatoes, onion, peppers, jalepeno, chili powder, garlic and cumin. Bring to boil. Reduce heat, cover and simmer 1 hour, stirring occasionally. Shred warm roast with forks. Cover and chill till needed. Brown sausage in skillet till no pink remains. Drain fat. Cover and chill till needed. Add chocolate bar to tomato mixture, stirring till melted. Add beef, sausage and corn. Cover and simmer 30 minutes longer, stirring occasionally. Add beans. Cover and simmer 30 minutes longer, stirring often. For slightly thicker chili, stir in masa harina slowly. Cook and stir 5 minutes. Remove from heat. Let stand 15 minutes. Serve with cheese and corn chips.