Elwin's PondeRoacha "Controlled Burn" Chile con Carne 

2 lbs ground lean beef
8 tbsp olive oil or other cooking oil
5 tbsp mild, medium or hot red chile powder (depending on your palate).
3 medium onions, chopped
8 garlic cloves, chopped
2 tsp oregano, preferably Mexican crumbled
2 tsp cumin, ground
2 tsp salt
1 tsp ground black pepper
1 tbsp liquid smoke
1-2 cans of diced tomatoes
6-8 oz tomato sauce
12 oz beer (preferably Mexican, but American beer can be used)
8-12 oz can of beef broth or beef stock (use as needed to keep from getting too thick until the end)
2-3 roasted green chiles, Anaheim/Big Jim (preferably from Hatch or Deming NM, Mesilla Valley or the Tularosa Basin)

1-3 fresh Jalapeņos
1-3 fresh Habaneros
1-3 fresh Serranos
2-4 dried Thai or Cayenne chile peppers

Heat 3 tbsp oil in large, heavy skillet over med-hi heat. Brown the ground beef, about 5 minutes (do not crowd).
Transfer to a large pot. Reduce heat to med-lo. Add more oil to skillet and add onions & garlic. Cook until onions are translucent, about 10 minutes. Stir several times. Add chile powder, oregano, cumin, salt and pepper. Stir 1 minute, then transfer to pot. Stir in beer, tomatoes, tomato sauce, liquid smoke, and broth. Add diced green chiles and whole Jalapeņo, Habanero, Serrano & Thai chile peppers. Bring to a boil then reduce heat to as low as possible.

Cover and simmer until until flavors have reached their maximum  (generally 2-3 hours -- Remove whole peppers when flavor and heat intensity is favorable - this is the "controlled burn" part). Stir occasionally.

Uncover during last hour if necessary to thicken liquid into a sauce if desired. (Serves 6 generously)