Curt's Five Alarm Touchdown Chili Con Carne With Beans

Ingredients

• 1 lb bacon chopped
• 4 lbs beef chuck lean cubed
• 24 ounce beer (Canadian)
• 1.5 tablespoons pepper fresh black
• 60 ounce kidney beans canned
• 3 tablespoons chili peppers ()
• 6  pepper flakes fresh chopped
• 6 ounces pepper flakes canned chopped (El Paso brand)
• 7 tablespoons pepper flakes dry freshly ground
• 6  chipotle sauce chopped
• 6 tablespoons cumin seeds fresh
• 4  garlic clove 
• 1 lb pd of ground turkey 
• 4 medium onion 
• 2 tablespoons paprika 
• 1.5 lbs regular hamburger 
• 28 ounce stewed tomatoes canned
• 2 tablespoons all the tabasco sauce you handle 
• 12 ounce canned tomatoes canned
• 3 tablespoons worcestershire sauce 

Equipment

• frying pan
• pot
• stove

Directions

1. Fry bacon in a heavy pot till crisp and the fat is rendered.
2. Remove and reserve bacon.
3. Pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot.Brown the meat and garlic in the skillet.
4. Saute onions in the fat remaining in the pot until soft.
5. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, chipotle, beer and tomatoes.Simmer for two hours.
6. Add remaining seasonings and sauces during cooking, as you check and stir.Make sure last ingredients are added with at least one hour of cooking time remaining.Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.It is okay to serve it right off the stove, but it is almost always better as leftovers.