Washabinaros Chili

4 Tbsp vegetable oil, divided - 2 onions, chopped - 4 cloves garlic, minced - 1 pound ground beef - 3/4 pound spicy Italian sausage, casing removed - 1 (14.5 ounce) can peeled and diced tomatoes with juice - 1 (12 fluid ounce) can or bottle dark beer - 1 cup strong brewed coffee - 2 (6 ounce) cans tomato paste - 1 (14 ounce) can beef broth - 1/4 cup chili powder - 1 Tbsp ground cumin - 1/4 cup brown sugar - 1 Tsp dried oregano - 1 Tsp cayenne pepper - 1 Tsp ground coriander - 1 Tsp salt - 1 Tbsp wasabi paste - 3 (15 ounce) cans kidney beans - 2 Anaheim chile peppers, chopped - 1 serrano pepper, chopped - 1 habanero pepper, sliced

Place 2 Tbsp of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
Stir in remaining 2 cans of beans and cook 45 minutes more.