In a heavy stock pot, heat some oil over medium heat and cook the chopped onions until they are caramelized and golden brown.

Add chopped celery, green onions, and green bell pepper to the pot as you finish chopping each one.

Stir frequently to prevent burning.

Pour in the chicken stock and bring the mixture to a slow simmer.

In a food processor, puree the green chilies and garlic.

Add the puree to the pot.

Process the Ro-Tel tomatoes in the food processor until smooth and add them to the pot as well.

Stir in beer, wine, coriander, oregano, thyme, cumin, and liquid smoke.

Reduce the heat to low and let it simmer.

In a heavy fry pan, brown the pork sausage and beef separately.

Drain off excess grease and add the meat to the pot.

In the same fry pan, slowly brown the different peppers with seasoned salt in the beef and pork drippings until a roux-like consistency is achieved.

Add half of the pepper mixture to the pot and cook for one hour.

Taste and adjust the heat level by adding the remaining pepper mixture gradually until desired spiciness is reached.

Cook over low heat for an additional two to three hours, stirring every 15-20 minutes.

About one hour before serving, gradually add Masa Harina to the chili, stirring constantly to thicken it.

Allow the chili to cool for a while after cooking, ideally refrigerating it overnight to allow the flavors to meld and intensify.

Serve with saltine or oyster crackers, and optionally top with Monterey Jack cheese.