Chili

Spicy, smokey chili.

• Ready In: 8 hrs 30 mins
• Serves: 8
• Yields: 16 Cups

Ingredients

• 1 (14 ounce) can  fire roasted tomatoes
• 1 1⁄2 lbs  chuck roast
• 1⁄2 lb bacon
• 1 (15 ounce) can pinto beans
• 1⁄2 onion
• 1⁄2 green pepper
• 1⁄2  red pepper
• 3  garlic cloves
• 1 (12 ounce) can chipotle chiles in adobo
• 1 1⁄2 tablespoons Worcestershire sauce
• 1⁄2 teaspoon cumin
• 1⁄2 tablespoon liquid smoke
• 1  tablespoon chili powder
• 1⁄2 tablespoon paprika
• 1⁄2 teaspoon pepper
• 1 (6 ounce) can tomato paste
• 8  ounces beer
• 5  jalapenos

Directions

1. Cook bacon in pan, reserving a small amount of fat.
2. Cube chuck roast & brown in pan using bacon fat.
3. Heat can be controlled by seeding the jalapenos and reducing the number.
4. Chop bacon and all vegetables except jalapenos. Add all ingredients except jalapenos into slow cooker. Stir and set to low.
5. After a few hours, stir and sample for spice. Heat can be increased by adding jalapenos. Seeding the jalapenos and adding fewer of them will reduce the amount of heat. Once you know how many jalapenos you like in your chili, you can add some or all of them along with the other vegetables.