Cook the bacon in a large Dutch Oven over medium heat until crunchy. 6-8 minutes per side.

Drain bacon on paper towel lined plate and let cool, then crunch up or slice into pieces.

Pour of all but 2 tablespoons of the bacon drippings from the pan.

Reserve the bacon drippings

Increase the heat to medium high, add the beef and cook as you cook break up the meat with a spatula or spoon, until fully cooked and browned. 8-10 minutes

Move the ground meat to a plate using a slotted spoon and set aside to cool.

Heat 1 tablespoon of the bacon drippings you saved into the Dutch oven, over medium high heat. Add the onion and bell pepper and cook, stirring frequently until softened. about 5-6 minutes.

Add the garlic and 1 teaspoon salt and cook 3 minutes. add the chili powder, cumin, paprika and oregano and tomato paste. Cook until tomato paste is dark red in color about 6-7 minutes. ( if mixture seems thick, add a little splash of the beer) Add the rest of the beer and simmer about 3-4 minutes until reduced slightly.

Stir the beef and all juice's from your plate, add the cocoa powder, tomatoes, broth and beans, bacon and bring to a simmer over medium low heat. Stir occasionally until the chili thickens slightly about 1 ½ hours-2 hours

Stir in the hot sauce and season with salt and pepper. Add some beef broth if you feel it's too thick. Serve into bowls and top with the cheese, scallions and our sour cream