Drunken chili

My chili is smoky, spicy and full of delicious meat and vegetables.  There's no way you can have just one bowl.  The secret is the cooking liquid....beer and nothing but beer.

List of ingredients

2 strips bacon chopped
1 lb ground beef 93%
1/2 lb ground pork
1 medium onion chopped
1 garlic clove minced
1 medium green pepper chopped
1 small red pepper chopped
1 large carrot chopped
2 ribs celery chopped
1 can kidney beans rinsed
1 can pinto beans rinsed
1 cup frozen corn
1/8 cup or LARGE palm full chili powder
2 tbsp cumin
1 tsp oregano
1/8 tsp smoked paprika
1 tsp granulated onion
1/2 tsp powdered garlic
a few dashes tabasco sauce
1 tbsp worcestershire sauce
1/2 small can chipotle salsa (this is a smoky, spicy sauce made from chipotle peppers found in the mexican food section of the supermarket)
2 tbsp tomato paste
2 beef bouillon cubes
1 1/2 cans of beer (pabst will do, or any light ale style beer)
1 tsp salt
1/2 tsp ground black pepper

Whew.  It's a lot, but trust me.

In a large pot, brown the bacon until very crisp.  Remove bacon from the pot and set aside on paper towels.  Sautee the garlic, onion, green pepper, red pepper, celery and carrot until softened.  Remove vegetables from pot, set aside and add the meat.  Brown the beef and pork together.  Add all cooked vegetables and bacon back into the pot.  Add all of the spices, worcestershire, tomato paste, chipotle sauce and bouillon cubes.  Combine well.  Pour in the beer.  Stir well.  Add beans and corn.  Simmer the chili for about an hour and a half to two hours over low heat.  Stir occasionally.  The sauce will reduce and thicken with cooking.  Serve topped with your favorite chili accompaniments!  I chose grated smoked cheddar.  Yum.

Enjoy my loves.