Tartare's Award-Winning Superchili (not made with real tartare)

This is a recipe from my late father, who modified it slightly from a recipe by "Chef" Tom Wayman, a Los Angeles radio chef of the 1970's and 80's. (The Wayman chili was the winner of the 1980 Catalina Island chili cookoff). Due to the fact that it is 4 lbs of meat cooked in a half cup of BUTTER, I like to call it "delicious heart attack in a pot"

Tools needed:

A large pot
A really big saucepan
good knives
2 cutting boards (1 for veggies, 1 for meat)
A meat grinder (for the course ground, unless your butcher can do it)
Many cooking spoons
measuring cups (liquid and dry)
measuring spoons (set) 

 Ingredients:

2 lb Top Sirloin, fat & white tissue removed, course ground.
2 lb Top Sirloin, fat & white tissue removed, cubed into 1/4" pieces
3 lb canned tomatoes, chop into 1" pieces
3 bell peppers (any color), chopped
3 large onions, chopped
3 garlic cloves, minced
1/2 c parsley, minced
1/4 c chili powder
2 TBSP salt
1.5 tsp pepper 
1.5 tsp cumin
1 oz Tobasco
1/2 c butter

Directions:

Brown all meat in 1/2 cup butter.
Pour off 1/3 cup liquid
Saute onion, pepper, garlic, and parsley in seperate skillet in the 1/3 cup liquid.
Add to meat, add seasonings, tobasco and tomatoes.
Simmer at LEAST 1 hour covered*
remove cover and simmer at least 1/2 hour longer. 

*The longer you simmer, the more it will cook down from something soupy to something chili-like. I recommend MULTIPLE hours. Also, I suppose you could add beans in the last half hour if you're a Communist or something.

Also, you can add more tobasco to taste. Feel free to experiment and let me know what is good (thinking of using the chipotle tobasco next time)