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1
If you don't have bacon fat on hand (like any good Southern cook does), you can cook 6 slices of bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain the bacon fat into a heat-safe bowl, leaving 1 Tablespoon in the skillet, and set aside. Crumble the bacon, set it aside, too, and use it as topping for the chili later! You can also use butter or an oil for less calories.
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2
Increase the heat to medium-high, add the beef to the reserved bacon fat in the large skillet, cook until browned, about 8 minutes, breaking up the meat with a wooden spoon. Transfer to a plate with a slotted spoon; wipe out the pan.
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3
Heat 1 Tablespoon of the reserved bacon drippings in the sauce pan over medium-high heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the garlic and 1 teaspoon salt and cook another 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Stir frequently so it doesn't burn! Add the beer and simmer until almost completely reduced, about 3 minutes.
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4
Add in the beef, cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
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5
Stir the hot sauce into the chili and season with salt to taste. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.
