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For phase one, heat oil in a large pot over medium high heat. Working in batches, brown meat all over. Add onions, garlic, broth, tomato sauce, cumin, mustard, oregano, chiles, jalapeño, salt and pepper and stir well. Simmer, covered, for 1 1/2 hours.
For phase two, uncover pot and add tomato sauce, chili powder, African Bird pepper, cumin, garlic, ale, hot sauce, and sugar and stir well. Simmer for 1 hour more. Break chunks of beef into shreds and cook another 30 minutes or so to let flavors develop. Ladle chili into bowls and serve.