Hanger Chili by Eddie Hanger

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1 pound steak/topside cut into bite size (1/4 inch to 1/2 inch pieces) 
1 pound sausage meat (sausages skinned) 
1 large yellow onion chopped fine 
1 cup celery (including leaves) diced 
1/2 cup red bell pepper diced 
1/2 cup green bell pepper diced 
4 cloves garlic minced 
1 tablespoon Chilli powder 
1 tablespoon Praprika 
2 Tins tomatoes 
2 tablespoons Vegetable oil 
1 teaspoon 'You Can’t Handle This' Hot Sauce 
1/4 bottle 'Georgia Peach & Vidalia' sauce 
12 ounces kidney beans 
12 ounces black beans 

Heat oil and garlic in a large pot, over medium heat. Add onions, celery, 
peppers & carrots. Cook until softened (around 8 to 10 minutes, until 
onions are transparent). Add Chilli and praprika, stir until well mixed. 
Add sausage and cook, stirring to break up meat until no longer pink. 
Add beef, stirring constantly about six minutes. Stir in Hot Sauces, 
simmer about 1/2 hour. Add beans and simmer for about ten more minutes.