Johnny Jalapeno's Thieving Bandit Chili

• 6 ounces bacon, cut up in small pieces (use scissors works great)
• 2 lbs ground beef
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 (14 ounce) cansbush's chili beans, undrained (or kidney beans)
• 1 (14 ounce) can diced tomatoes (or Rotel)
• 0.5 (7 1/2 ounce) can chipotle chiles in adobo, chopped fine (FOR SUPER FIERY CHILI)
• 1 tablespoon chopped jalapeno pepper (FOR A MILDER CHILI)
• 6 ounces tomato paste
• 3 cups beef broth
• 1 tablespoon cayenne pepper
• 1 tablespoon chili powder
• 1 tablespoon paprika (smoked is best)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon molasses
• 1 teaspoon hot sauce (your favorite)
• sour cream
• shredded cheese
• tortilla chips
• cornbread

1. Over medium heat, brown bacon in a large dutch oven until crisp.
2. Add beef, onions, and garlic.
3. Cook, stirring occasionally, until beef is cooked through.
4. Add remaining ingredients and stir.
5. Reduce heat to low and cook uncovered for 2-3 hrs, stirring occasionally, until thickened to your liking.
6. Alternatively, you can let simmer for 1 hr, then let cool, refrigerate overnight and finish cooking the next day.

bacon, ground beef, onion, garlic, chili beans, tomatoes, chipotle chiles, jalapeno pepper, tomato paste, beef broth, cayenne pepper, chili powder, paprika, ground cumin, oregano, molasses, hot sauce, sour cream, cheese, tortilla chips, cornbread

Taken from www.food.com/recipe/johnny-jalapenos-thieving-bandit-chili-395692 (may not work)