Chili Nirvana by El Grantos

Directions

Ingredients:

– 6-7 strips uncooked bacon, chopped
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 1/2 pounds ground beef
– 1 tablespoon brown sugar
– 1 1/2 tablespoons chili powder
– 1 tablespoon ancho chili powder
– 2 teaspoons paprika
– 1 teaspoon cumin
– 1/2 teaspoon onion powder
– 2 teaspoons fresh ground black pepper
– 1/2 teaspoon salt
– 1/4 teaspoon cayenne pepper
– 1 1/2 cups beef broth
– 15.5 oz can dark red kidney beans, rinsed and drained
– 15 oz can black beans, rinsed and drained
– 1/2 can white northern beans (8 oz)

1/2 a bottle of Amber Bock or Miller light beer
– 2 cans 10 oz. Rotel fire-roasted diced tomatoes & green chiles
– 1 fresh jalapeño pepper, large-sized, chopped into circles

-3-4 avocados chopped

2-3 oz chopped cilantro

1 container sour cream

1-2 bags shredded cheddar cheese

1-2 oz green onions chopped

Instructions:
1. In a large pot, cook chopped bacon until crispy. Remove excess fat, leaving about 1 tablespoon.
2. Add diced onions, red pepper, and minced garlic to the pot. Sauté until onions are translucent.
3. Add ground beef, breaking it apart and cooking until browned.
4. Stir in brown sugar, chili powders, paprika, cumin, onion powder, black pepper, salt, and cayenne pepper. Mix well.
5. Pour in beef broth, kidney beans, black beans, white northern beans, and Rotel tomatoes & green chiles. Add chopped jalapeño.
6. Bring the chili to a simmer and let it cook for at least 30 minutes to allow flavors to meld. Add 1/2 bottle of beer.
7. Adjust seasoning to taste.
8. Serve hot, topping with cilantro, avocado, sour cream, and cheddar cheese according to your preference. Can also add green onions if desired. 

Enjoy this spicy hot nirvana of legends.