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