On one of the hottest days of the year, I experimented, and this concoction is smooth with a pleasant afterburner.  
 
2- 22 oz cans BrooksŪ chili beans
1- 12 oz can black beans
1-12 oz can chili hot beans
2 lbs ground beef or sliced cubed steak (cut into 1" x 1/2" strips)
2 med vadalia onions coarsely chopped
1 TBS chili powder
2 tsp cumin powder
1 cup hot chunky salsa
2  habanero peppers, diced  USE CAUTION, wash hands before touching eyes, etc.!!
(Fun fact: Habaneros were originally called 'Javaneros' as they were grown in Java) 
1/2 cup sliced fresh or canned jalepeno peppers (if canned include liquid)
1/4 cup water
 

Brown beef in stock pot, (don't drain as grease is tasty!) add onions, add beans, add chili powder, cumin powder,salsa and habanero pepper, jalepeno pepper, add water, stir gently until mixed.
reduce heat, cover and simmer for 1-2 hrs stirring occasionally. Continue cooking down on higher heat and stirring uncovered until desired consistency is obtained.  
Optional: Top with shredded Mex mix cheese and/or oyster crackers. Makes 6-8 servings.