Black Bean Chili

 Finally a chili we both like! This batch will feed 4 - 5 but I cut all the ingredients in half for just the two of us!

6 slices of bacon, chopped
2 pounds ground beef
1 green pepper, chopped (optional)
4 cloves finely chopped garlic
kosher salt
1/4 cup chili powder
1 tablespoon cumin
2 teaspoon paprika
2 teaspoon Italian seasoning
2 tablespoons tomato paste
1 chopped onion
1 can beer
2 tablespoons unsweetened coca powder
28 oz can dices tomatoes
1 1/2 cups beef broth
2 - 15 oz. cans black beans, drained and rinsed
1 tablespoon hot sauce
your favorite chili toppers - sour cream, shredded cheddar cheese, etc.

Cook bacon in a dutch oven over medium heat until crisp. Pour off but reserve all but 1 tablespoon of the bacon drippings. Increase heat and brown the ground beef. With a slotted spoon transfer meat to a plate and wipe out pan with a paper towel.
Meanwhile heat 1 tablespoon of the bacon drippings in the pan and saute onion until soft. Add garlic and 1 teaspoon of salt - cook 2 more minutes.Add chili powder, cumin, paprika, Italian seasoning, and tomato paste. Stir mixture until turns brick red, just a few minutes, may require a splash of water.
Add beer and simmer until almost completely reduced. Add the meat and any juices to the mixture along with the cocoa powder, tomatoes, beef broth and beans. Bring to a simmer and cook until thickens (about 30 -45 minutes). Stir in hot sauce and season with salt if needed.
If chili becomes too thick add more beef broth.

Serve hot with your favorite toppings!