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1
Soak the beans in water overnight.
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2
Rinse and drain the soaked beans.
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3
Place in a large pot and cover with fresh water.
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4
Bring to a boil over medium-high heat and skim off any foam that rises to the surface.
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5
Simmer the beans just until tender, 1-1 1/2 hours.
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6
While the beans are cooking, fy the bacon in a large pot or dutch oven over medium-high heat just until crisp.
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7
Remove with a slotted spoon and drain on paper towels.
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8
Add the onions, scallions, and garlic to the bacon fat; saute, stirring occasionally until soft and translucent, about 10 minutes.
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9
Stir in the jalapenos and cook 5 minutes more.
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10
Place all the seasonings in a dry skillet and toast them over medium-low heat, swirling the mixture in the pan continuously and being careful not to burn, 2-3 minutes.
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11
When the mixture is quite fragrant, add it to the onions and cook 5 minutes.
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12
Add the tomatoes and beer; simmer over medium heat about 30 minutes.
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13
In the meantime, saute the beef in a large skillet over medium-high heat.
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14
Crumble the meat with the back of a wooden spoon and cook just until the meat is no longer pink.
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15
Drain the fat and add the meat to the tomato mixture in the pot.
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16
Once the beans have cooked, drain them and add them to the chili.
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17
Season to taste with salt and stir in the reserved bacon.
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18
If the mixture seems too thick, thin with water or more dark beer.
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19
Serve now or simmer the chili up to 1 hour to blend the flavors a bit more.
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20
The chili may also be chilled and reheated.
