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1
Preheat oven on broil.
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2
Line baking sheet with a large piece of Reynold Wrap foil.
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3
Place washed (and dried) whole poblano and red peppers on foil and place in the oven under the broiler.
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4
Broil until pepper turns brown and blistered, NOT charred black, approximately one to two minute per side.
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5
Turn peppers and roast all sides until browned and blistered.
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6
Remove from oven and fold the Reynolds Wrap around the peppers and allow to steam for approximately 20 minutes.
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7
Carefully peal the skins from the peppers, do not rinse them under running water.
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8
Remove the stem and seeds and chop.
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9
Brown bacon until crispy in large skillet (if using the crockpot method) or dutch oven if using stove-top method.
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10
Remove bacon and drain on paper towels.
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11
Discard all but one tablespoon of bacon grease.
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12
Using the same pan, add onions and saute for 2 minutes, scraping up the bacon bits off the bottom.
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13
Add garlic and ground beef: saute, breaking up the beef into small pieces as it cooks.
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14
Cook until meat is browned.
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15
Drain off excess grease and place mixture in crockpot or dutch oven.
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16
Stir in tomatoes, tomato paste, broth, beer, bacon, peppers, beans, corn, cilantro, chipolte chili, adobo sauce, cocoa and spices.
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17
If cooking on the stove top, simmer for two hours on low, or 6-8 hours if using a crockpot. (Check manufacturers recommendation).
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18
Just before serving squeeze in the juice of one lime.
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19
NOTE: If the chili is to thin, mix a little masa harina with water and stir small amounts into the chili until you reach the right consistency. Corn chips can also be dropped into the chili and they will dissolve and thicken the chili.
