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This makes a lot of chili!
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My Dutch oven is 6.5 quarts and its nearly full.
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Make sure you have a pot big enough or cut the ingredients in half if you dont.
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Heat a large pot or Dutch oven over medium-high heat.
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Add the bacon and cook it until browned and crisp.
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Once the bacon is crisp, spoon off most of the grease and discard it.
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Then, add the garlic, onions, green peppers, chipotle peppers and jalapeno to the pot.
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Give it a good stir and add in all the spices as well.
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Cook this for several minutes until everything is a bit tender.
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While the onions and peppers are cooking, brown the beef in a large skillet.
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Drain off most of the fat and then add it to the pot with everything else.
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You can also cook it directly in the pot after the onions and peppers are tender, but I like to remove some of the fat first, otherwise this can be a very greasy chili (but still delicious!).
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Some people like it that way, so its up to you.
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Do the same with the pork sausage, either brown it first and remove the fat or just cook it directly in the pot.
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Once the meat has been added into the pot, add the beer, beans and tomatoes.
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Youll give it a good stir, reduce the heat to low and then let it simmer for 90 minutes or longer.
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This is a minimum, I like to let is simmer for closer to 2.5 hours to really let the flavors meld.
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Dig in!
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Serve over hot dogs with diced onions and cheddar cheese.
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Or, my favorite, in a bowl with sour cream, cheddar cheese, sliced green onions and tortilla chips.
