Josh's Texas Chili

In a Dutch oven, cook the bacon until it is crispy and the fat is rendered. Remove the bacon to drain on a paper towel.

Add half the olive oil to the bacon fat and brown the beef (10-15 minutes).

While the beef is browning, saute onion, green pepper, and garlic in the remaining oil until tender.

Once the beef is browned, pour in the beer and the tomato sauce and simmer. Add the sauteed veggies and the rest of the dried ingredients, including the jalapenos.

Warning: not all jalapenos are made the same; determine how hot yours are and add only for the degree of spiciness you like. If you don't like too much heat, remove the seeds and ribs from the jalapenos. Don't touch your nose or eyes when cutting jalapenos, and wash your hands rigorously afterward.

Once all of this stuff is in your Dutch oven or large pot, simmer for about two hours. If you would like a thicker, creamy texture to the final product, you can add the masa harina (or even flour) close to the end, which will act as a thickening agent.

Serve topped with cheddar cheese and chopped green onions!