Cut the bacon into pieces and add to a large heavy-bottomed pot or dutch oven over medium-high heat.
1/2 to 3/4 pound uncooked bacon
Cook, stirring occasionally, until the bacon is just about done. Add the ground beef, breaking it up, along with the onions and bell pepper and cook until the beef is browned and the onions are translucent, about 7 minutes.
3 1/2 to 4 1/2 pounds ground beef, 2 white or yellow onions, 1 green bell pepper
Add the garlic and cook for 1 minute.
2 to 4 cloves garlic
Add the Rotel, drained beans, tomato sauce, and the spices. Stir to combine.
2 cans Rotel diced tomatoes & green chilies, 2 cans pinto beans, 1 can tomato sauce, 1 packet taco or chili seasoning, 4 to 6 tablespoons chili powder, 1 teaspoon dried thyme, 1 tablespoon cumin, 1 teaspoon dried cilantro, 1 pinch dried oregano, 1 pinch black pepper
Pour in the beer and the water. Bring to a boil, then reduce the heat to low and simmer, uncovered, for about 3 hours. If the chili is getting too thick, feel free to add a bit more water.
12 ounces light beer, 2 cups water
Taste and add salt or additional pepper as desired.
Salt to taste
Serve with chopped onions, sour cream, or shredded cheese on top. Accompany with a mean mess o' corn bread, if desired.
Notes
For even more flavor, try swapping the water with beef, chicken, or vegetable sock.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
This chili freezes beautifully, so it's perfect for meal prepping. Freeze in freezer-safe containers for up to 3 months. Allow to thaw in the refrigerator overnight.