1 16ozcan kidney beansdrained and rinsed**optional
1 16ozcan pinto beansdrained and rinsed**optional
Cut bacon into small pieces. Cook over medium high heat in a large pot. Drain bacon on paper towels, reserving the bacon drippings in the pot.
Increase heat slightly, and in small batches, sear the beef pieces until brown on all sides in the bacon grease. Set aside, continuing to cook in small batches. If you overcrowd the pan the beef will not brown. Add butter if needed.
Reduce heat to medium. In the same pot, cook the bell pepper, onion and garlic. Stir and cook for 3 - 5 minutes. Add the chipotle peppers, stirring to combine well. Cook for 2 minutes, stirring frequently.
Return the browned meat to the pot. Add the cooked bacon, crushed tomatoes, Rotel, water, beer, sugar, and all spices. Combine well.
If you are using beans, add them now.
Increase the temperature to bring the chili to a low boil. Cook for 5 minutes, stirring frequently. Reduce heat to a simmer and cook uncovered for 3 to 4 hours. Or, transfer the chili to a slow cooker, and cook over low heat until the beef is tender. The chili will be thicker if cooked on the stove.
Serve with your favorite fixings: cornbread, corn chips, cheddar cheese, chopped green onions, sour cream, salsa, etc.