Double Beef Chili

• 1/3 pound thick cut bacon, cut into 1 inch pieces
• 1.5 pounds beef chuck, cut into chunks
• Kosher salt and course ground black pepper
• 1 pound ground beef (80/20)
• 2 tablespoons oil
• 1 large onion, diced
• 1 large poblano - diced
• 3 big cloves garlic, minced
• 1 fresh jalapeño, finely chopped

Optional: if you choose not to use these, your chili will still be super delicious, but if you want...

• 1/2 Carolina Reaper pepper, finely chopped - or
• 1-2 whole Scotch bonnet or habaneros, finely chopped - they won’t match it exactly, but you’ll get the fruity, fiery spirit

• 2 tablespoons tomato paste
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon chipotle chili powder
• 2 chipotles in adobo, minced plus a spoonful of adobo sauce
• 12 ounces dark beer (dark Mexican lager would be ideal)
• 1-14 ounce can crushed tomatoes
• 7 ounces fire-roasted diced green chiles
• 2–2½ cups beef broth
• 1 tablespoon brown sugar
• 1 can kidney or pinto beans, drained
• 2 shots espresso