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In a large pot, brown 3 pounds of ground chuck over medium heat. Drain and set aside.
In the same pot, cook 1 pound of hot breakfast sausage. Do not drain the fat-it adds flavor.
Add diced onion, jalapeños, and garlic. Sauté until softened and aromatic.
Stir in the diced tomatoes, tomato sauce, hatch green chiles, tomato paste, and Williams chili mix. Mix well to combine.
Return the ground chuck to the pot. Cover with a lid and let it simmer for 1 hour.
After an hour, stir in 3 cans of Bush’s Best Chili Magic beans. Mix until evenly combined.
Allow the chili to simmer uncovered for another 30 minutes, letting the flavors meld together.
Taste and adjust seasoning if needed. Serve hot with toppings like shredded cheese, sour cream, or fresh cilantro.