Curt's Five Alarm Touchdown Chili Con Carne With Beans

• 1 lb bacon, chopped
• 4 lbs lean beef chuck roast, cubed
• 1 12 lbs regular hamburger, preferably chuck
• 1 lb ground turkey
• 4 (15 ounce) cans kidney beans
• 8 whole cloves
• 4 medium onions
• 4 garlic cloves
• 6 ounces canned chilies, chopped (El Paso brand)
• 6 fresh jalapeno chilies, chopped
• 6 chipotle chiles, chopped
• 7 tablespoons dry Mexican chilies, freshly ground, anaheim if possible
• 3 tablespoons chili peppers (good quality)
• 2 tablespoons paprika
• 6 tablespoons fresh cumin seed, ground
• 1 12 tablespoons fresh black pepper, ground
• 2 tablespoons Tabasco sauce
• 3 tablespoons Worcestershire sauce
• 2 (12 ounce) bottles beer (Canadian)
• 2 (6 ounce) cans tomato paste
• 2 (14 ounce) cans stewed tomatoes

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.
4. Brown the meat and garlic in the skillet.
5. Saute onions in the fat remaining in the pot until soft.
6. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, chipotle, beer and tomatoes.
7. Simmer for two hours.
8. Add remaining seasonings and sauces during cooking, as you check and stir.
9. Make sure last ingredients are added with at least one hour of cooking time remaining.
10. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
11. It is okay to serve it right off the stove, but it is almost always better as leftovers.

bacon, lean beef chuck roast, regular hamburger, ground turkey, kidney beans, cloves, onions, garlic, chilies, jalapeno chilies, chiles, chilies, chili peppers, paprika, fresh cumin, fresh black pepper, tabasco sauce, worcestershire sauce, bottles beer, tomato paste, tomatoes

Taken from www.food.com/recipe/curts-five-alarm-touchdown-chili-con-carne-with-beans-16493 (may not work)