Pour a small amount of olive oil into the pot, just enough to coat the bottom.  Heat to warm and press in garlic. Dice onion and add to oil and let simmer until onion is soft.  Be careful not to burn the garlic...

Add in the ground beef a little at a time. Add a little, let brown, add more, let brown etc.  Be sure to season the meat with salt pepper and garlic salt to taste.  Be sure not to over season as you will need to add these to the sauce once added.

While meat is browning, start cutting the peppers.  Dice the Green and Red peppers, add to the meat. Slice the yellow chilies and Jalapeño peppers into 1/4 in. slices leaving seeds and pulp.  Be sure to cut off the top and  tip of the peppers.

The Serrano peppers will determine the heat of the chili.  The finer the cut, the hotter the chili. My personal choice is to cut them in 1/3 slices. Stir the peppers into the meat mixture.

Spoon out a little of the grease.  NOTE: the flavor is in the grease, be sure not to take out too much, the sirloin is pretty lean so there should not be too much so be careful.

Open the kidney beans and add one full can juice and all. The second can drain out half the juice and add to the pot. Open one can of sauce and pour into the pot and stir. Check for consistency, if not too thin add second can.  This should do it, however you want the juice to be red, if you have the room in the pot, add a little more from the 3rd can.

Again, add salt, pepper and garlic salt to taste. Add in approx 3/4 of the bottle of the chili powder. The juice should now be a deep dark brownish red.

Cook on a medium heat for approx 45 min.  You don't want it boiling, a strong simmer should be sufficient. Stir about every 10 min to avoid sticking or burning and to better distribute the heat for a more even cooking.