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1
Brew strong coffee.
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2
Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro.
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3
On the stove in a large dutch oven fry bacon until crisp.
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4
Remove from oven with a slotted spoon and allow bacon to cool on paper towels.
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5
Brown remaining meats and onions in bacon fat over medium heat, stirring often.
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6
Drain fat and discard.
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7
Add beer and garlic to browned meats, simmer until beer evaporates.
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8
Crumble cooked and cooled bacon and add to the oven.
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9
Add all other ingredients and bring to a boil.
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10
Stir well, reduce heat to a slow simmer and cover.
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11
Cook for at least 4 hours (the longer the better) being sure to stir occasionally.
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12
I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld).
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13
The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered), stirring often.
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14
You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1/2u00b0C masa harina or 1/2u00b0C flour mixed with enough water to make a thin fluid and stir into the hot chili.
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15
You may add more salt to suit your taste at this point.
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16
Simmer for another 15 minutes.
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17
Remove bay leaves, if you can find them.
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18
Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.
