Chop jalapeño, serrano, habanero, and bell peppers. The spicier the pepper, the smaller you should chop it. Remove the seeds and pith (leave more pith in the spicy peppers if you want more heat) as you chop them.
In a stockpot, add your ground beef, onion, and half of the extra virgin olive oil; cook 8-10 minutes over high heat or until brown. If there is enough grease in the meat, drain it through a colander and put the meat back in the stockpot.
In a skillet, caramelize the peppers using the other half of the extra virgin olive oil; cook over medium-high heat for 15-20 minutes or until the peppers are brown and tender.
While the ground beef and peppers are cooking, drain and rinse the regular kidney beans and set them aside. Open the cans of chili beans and diced tomatoes.
Bring the stockpot to medium heat and add the peppers to the ground beef in the pot.
Add the tomatoes and chili beans from the cans, and use half of the beef broth to rinse them out fully.
Add the rest of the beef broth and the remaining liquid ingredients (beer, wine, and bourbon) to your pot.
Stir in the kidney beans you had put aside.
You should be left with nothing but the dry seasonings and tabasco. Sprinkle those into the pot now.
Allow the chili to simmer on low heat for 4-8 hours (it's hard to let this simmer too long).
Serve with your choice of toppings or on its own.