Sweet and Spicy Chili

1/2 lb of bacon, thick cut, chopped

2 lbs. ground beef

1 yellow pepper, remove stem, seeds and ribs, dice

1 large red onion, peel and dice

4  jalapeño peppers, remove stems, seeds and ribs, dice

1 tsp. minced garlic

1 bottle of beer (12 oz), I like to use an IPA to give it more flavor

1 packet of beef flavor boost or a cube of beef bouillon

2 tsp. kosher salt

3 Tb. brown sugar

2 Tb. chili powder

2 tsp. Sriracha hot chili sauce

1 tsp. Worcestershire

1 can of red kidney beans, drained (15 oz)

1 can of black beans, drained (15 oz)

2 cans diced tomatoes (I like to use the Hunt petite diced)

In a large stock pot over high heat,  add the bacon and fry until mostly browned. Add the ground beef and brown. Do not drain the fat. Add the yellow pepper, red onion, jalapeño peppers and garlic. Stir until onions are translucent and pepper is wilted. Add beer, beef flavor boost or bouillon, salt, brown sugar, chili powder, Sriracha, and Worcestershire. Stir together. Bring to a boil. Boil for 5 minutes. Then reduce to a simmer and add kidney beans, black beans and diced tomatoes. Simmer for 1 1/2 to 2 hours. Stir every 20 minutes. Garnish with chopped green onions, shredded cheese and sour cream.