Two-beef cowboy chili with dark beer and Reaper pepper

Cut up the onion, poblano and jalapeno.

Wearing gloves, open the Reaper, discard the seeds and cut half of it very small so it melts into the chili.

Cube the chuck into bite-size pieces, skipping the fattier middle parts; cut the bacon fairly big.

Cook the bacon with a few saved pieces of beef fat until the bacon is mostly done; remove the bacon and discard the fat pieces.

Season the chuck and brown it well in the fat in as flat a layer as possible (better in two batches); remove.

Add a little more oil if needed, then the ground beef; flatten, leave a few minutes for colour, season lightly, mix; a little pink is fine. Add to the chuck.

Cook the onion, poblano and jalapeno a couple of minutes to soften; add the garlic and Reaper.

When fragrant, add tomato paste and fry it about four minutes until brick red.

Stir in smoked paprika, cumin, oregano and chipotle chili powder, then the minced chipotles.

Add dark beer to deglaze, scraping the bottom, and let it bubble until about half gone.

Add crushed tomatoes, brown sugar, diced green chilies, beef broth, the bacon and both beefs; mix well. Add a couple of shots of espresso.

Bring to a gentle simmer, no big bubbles; cook partially covered about an hour and a half.

Add a can of kidney beans, stir and cook another 20 to 30 minutes.

To loosen, add a little more beef broth or beer.