Ingredients

• 2 tablespoons butter
• 2 pounds thick cut bacon
• 3 tablespoons bacon grease
• 2 red bell peppers, diced (about 2 cups)
• 2 jalapenos, minced (about 2 tablespoons)
• 3 Anaheim chilis, roasted, peeled, chopped
• 3 poblano chilis, roasted, peeled, chopped
• 2 yellow onions, diced (about 2 cups)
• 1 head garlic, minced (about 1/4 cup)
• 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
• 2 pounds ground beef, coarse grind
• 1 pound bulk Italian sausage
• 2 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 3 tablespoons chili powder
• 2 teaspoons hot paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce
• 1 cup tomato paste
• 6 12oz lager beers
• Saltine crackers, for garnish
• 1 bunch green onions, thinly sliced
• 1 cup shredded Cheddar

Directions

Cook the bacon, reserve the grease and crumble bacon.
In large stock pot over high heat, add butter and bacon grease.
Add bell pepper, jalapeno, chilis and onion and cook until caramelized, about 5 minutes.
Add garlic and sauté a minute longer. Add chuck and brown.
Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much.
Cook until meat is nicely browned and cooked through, about 7 to10 minutes.
Add the crumbled bacon, granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute.
Add in tomato sauce and paste and stir for 2 minutes.
Stir in beer (but only 3, then keep adding for consistency).
Lower heat and simmer for 2 hours.
Add beer as needed.