In a large straight-sided saute pan over medium-high heat, add 4 tablespoons canola oil, red peppers, green peppers, and onions. Cook for 5 minutes then add beef and pork. Cook thoroughly, breaking up meat while cooking, about 6 minutes. When meat is cooked, add the garlic. Depending on the amount of residual grease, you may need to drain the grease off the pan. Deglaze with red wine, and add the sugar, jalapeno, paprika, cayenne pepper, cumin, dry mustard, tomato sauce, tomato paste, vinegar, Worcestershire sauce, 1 tablespoon salt, and 2 tablespoons black pepper. Reduce heat to medium-low, cover and simmer for 20 to 30 minutes. Serve on toasted rolls and top with Maui onion straws.
In a large heavy-bottomed pot, add oil to reach halfway up the sides of the pot. Heat to 350 degrees F. Mix eggs and milk in medium bowl. Mix flour, cayenne pepper, paprika, garlic powder, 2 tablespoons sea salt, and 2 teaspoons black pepper in another medium bowl. Cut onion into 1/8-inch slices and soak each slice in egg and milk mix. Shake off excess egg mixture and dredge onion slices in flour mix 4 to 5 pieces at a time. Carefully add the slices to the hot oil and cook until golden brown, about 3 minutes; drain on paper towel.