Dr. Bachelor's Superchili

Heat a large cast iron skillet over high heat. Place the chiles in the skillet and turn to char on all sides. This is best done on an outdoor grill because it may cause a lot of smoke. You can also place them on a baking sheet under the broiler.

Once the chiles are charred on all sides, place in a large bowl with enough water to completely cover and let them soak. Make sure they stay under the water - use a plate on top if necessary to weigh them down.

While the peppers are soaking, cook the bacon over medium heat in a Dutch oven until it is crispy and the fat is rendered. Remove the bacon to a paper towel to drain.

Add 1/4 cup of the oil to the bacon grease in the Dutch oven. Add the ground meat and cook, stirring as needed, for 10-15 minutes or until it is browned. Add the chili powder. Crumble the bacon and add to the meat mixture.

While the meat is cooking, add the onion, green bell pepper, and garlic along with the remaining oil to another skillet and cook over medium heat until the vegetables are tender.

Add the beer and bloody mary mix to the meat and bring to a simmer. Add the cooked vegetables, jalapenos, oregano, cumin, and salt to taste. Stir in the grated chocolate.

Drain the water from the soaking chiles. Cut the stems off and place the entire chiles in a blender along with a little water (about a cup). Puree until you have a thick, reddish paste. Stir the chile paste into the meat mixture.

Simmer the ingredients for 5 hours on low heat. If you would like a thicker texture, combine masa harina with water until smooth and stir into the chili during the final 30 minutes of cooking.

Serve the chili topped with cheddar cheese, chopped green onions, a dollop of sour cream, some pico, and avocado cubes. Or better, use this chili for a chilidog or chili cheese omelet! Now that's SUPER!