Curt'S New Year'S Eve Chili

• 1 lb bacon, chopped
• 4 lbs lean beef chuck roast, chopped
• 2 lbs ground beef
• 1 lb ground turkey
• 4 (12 ounce) cans kidney beans
• 8 whole cloves
• 4 garlic cloves
• 6 fresh jalapenos, chopped
• 16 ounces canned chilies, chopped (Old El Paso or similar)
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 6 tablespoons ground cumin
• 2 tablespoons ground black pepper
• 2 tablespoons Tabasco sauce
• 4 tablespoons Worcestershire sauce
• 5 tablespoons dried chipotle powder
• 2 (12 ounce) bottles lager beer
• 2 (6 ounce) cans tomato paste
• 2 (12 ounce) cans stewed tomatoes

1. Fry bacon in a heavy pot.
2. Remove and reserve bacon.
3. Brown the meat and garlic in the bacon fat. For best results, move to a cast iron skillet.
4. Saute onions in stock pot until soft.
5. Add the meat, bacon, chilis, spices, sauces, jalapenos, beer, tomatoes and paste.
6. Simmer for two hours.
7. Add remaining ingredients during cooking, as you check and stir.
8. Make sure last ingredients are added with at least one hour of cooking time remaining.
9. 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.
10. Caution: freezing and reheating will effect the quality. It will still be good, but not the same.

bacon, lean beef chuck roast, ground beef, ground turkey, kidney beans, cloves, garlic, fresh jalapenos, chilies, chili powder, paprika, ground cumin, ground black pepper, tabasco sauce, worcestershire sauce, chipotle powder, bottles lager beer, tomato paste, tomatoes

Taken from www.food.com/recipe/curts-new-years-eve-chili-202967 (may not work)