Heat a large stockpot over medium-high heat. Crumble the ground chuck and the sausage into the hot pan, cook until browned. Drain off the excess grease. I usually leave just a tad for flavor.
Pour every other ingredient in the pot and simmer for at least 2 hours. Stir occasionally.
After 2 hours, taste for flavor. Add salt or pepper or chili powder to your liking. As written, this should be spot on. I've tweaked this thing to death.
The longer it simmers, the better it's gonna get. When it's done, remove the whole jalapeno. If you want more heat, squeeze the juices out of it into the pot or dice it up and throw it back in.
This is better as it sits too! Better the next day and the next.
Serve with the works - Fritos, sour cream, pickled japs, cheddar cheese and diced red onions! (only if you like that stuff)