1. In a cast-iron skillet or large sauté pan, cook meat, onions, garlic, and jalapeño until the meat is browned, and then drain the fat.
2. Add tomatoes, kidney beans, pizza sauce, green chilies, chili/taco seasoning, cumin, coffee, beer, and barbecue sauce and cook over medium heat for 10 minutes, then cover and simmer on low for one hour. Serve immediately.
If you would like to serve the chili hot for Shabbat lunch, you can cook it in a crockpot overnight on the warm setting, instead of simmering it for an hour.