Place a heavy duty pot or dutch oven over medium-high heat and add the olive oil. Sauté the onions and garlic, stirring often, until translucent and just beginning to caramelize, about 5 minutes. Stir in the poblano pepper, Anaheim chili, jalapeño and red bell pepper. Stir and sauté for another 5 minutes to soften.

In a large skillet over medium-high heat, brown the ground sirloin, sausage and chuck roast separately, adding each to the pot of veggies once browned and crispy.

Stir everything together and cook for a minute or two. Add the beer and scrape the bottom of the pot, picking up the bits and pieces using a wooden spoon. Stir in the tomato sauce, tomato paste, stock, and beans. Lower the heat to low, cover and simmer until thickened, about 2 hours.

Heat a skillet or griddle over medium and add a drizzle of olive oil. Cook the hot dogs until crispy and charred, turning often. Split the buns and fill with a hot dog, and topping each with chili, cheese, scallions and diced onion. Serve immediately.

Leftover chili can be stored in the fridge, for up to 5 days, and reheated on the stove. Enjoy!