Brown the meat and garlic in the bacon fat. For best results, move to a cast iron skillet.
Saute onions in stock pot until soft.
Add the meat, bacon, chilis, spices, sauces, jalapenos, beer, tomatoes and paste.
Simmer for two hours.
Add remaining ingredients during cooking, as you check and stir.
Make sure last ingredients are added with at least one hour of cooking time remaining.
For best results, allow chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. It is ok to serve off the stove (suggest a bread bowl!), but it is almost always better as leftovers.
Caution: freezing and reheating will effect the quality. It will still be good, but not the same.