Curt's Five Alarm Touchdown Chili Con Carne With Beans

Fry bacon in a heavy pot till crisp and the fat is rendered.

Remove and reserve bacon.

Pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot.

Brown the meat and garlic in the skillet.

Saute onions in the fat remaining in the pot until soft.

Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, chipotle, beer and tomatoes.

Simmer for two hours.

Add remaining seasonings and sauces during cooking, as you check and stir.

Make sure last ingredients are added with at least one hour of cooking time remaining.

Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.

It is okay to serve it right off the stove, but it is almost always better as leftovers.