Muleskinner's Chili

Cook Time: 2.5 hours

Ingredients

 * 2 – 4 strips thick sliced bacon
 * 1 pound boneless pork chops, cubed small
 * 1 pound round steak cubed small
 * 1 pound ground round steak
 * 2 medium yellow onions, chopped
 * 3 cloves garlic, minced
 * 1 (10 ounce) can Spanish style tomatoes with green chilies
 * 1 (8 ounce) can tomato sauce
 * ½ Tbsp or to taste of crushed red pepper
 * 1 tsp Tabasco
 * 3 Tbsp (heaping) chili powder
 * 1 Tbsp ground cumin
 * 1 Tbsp dried oregano leaves
 * 1 tsp ground oregano
 * 2 tsp cocoa powder
 * 1 tsp salt
 * 1 tsp paprika
 * ½ tsp cayenne pepper
 * 12 ounces beer

Directions

 * 1) Cook bacon in a large heavy skillet until crisp.
 * 2) Remove bacon, crumble and set aside.
 * 3) Brown the cubed meat and ground meat in the bacon drippings.
 * 4) Brown the meat in batches to prevent overcrowding.
 * 5) Transfer the browned meat and any juices to a Dutch oven or large pot.
 * 6) In the same skillet, sauté the onions and garlic until slightly softened, adding additional bacon drippings if necessary.
 * 7) Transfer the onion mixture to the Dutch oven and add reserved bacon, tomatoes, tomato sauce, chopped chilies and tabasco.
 * 8) Bring the mixture to a simmer over medium heat, stirring to combine well.
 * 9) Reduce the heat to low, cover and cook gently for 30 minutes.
 * 10) Stir in all remaining ingredients, including beer.
 * 11) Cover and cook for 2 hours, stirring occasionally, until the chili has thickened and the meat is tender.