Cook bacon in the oven at 400 for 17-21 minutes or until crispy. Crumble bacon into bowl and reserve drippings.

Cook sausage, chorizo, and beef in chili pot until browned, drain off grease and put cooked meat in a separate container until needed later.

Add a few tablespoons of bacon drippings to the chili pot and saute chopped yellow and red onion until translucent in said drippings.

Once translucent, add cooked sausage/chorizo/beef mixture back to the pot and stir in pressed garlic cloves, black pepper, chili powder, chipotle chili powder, onion and garlic powder, cumin, coriander, red pepper flake, jalepenos, green chilies, chipotle chilies, and cilantro.

Stir while cooking until mixture has browned a bit more and is fragrant.

Add 2 cans of beer (Miller Light) and stir scraping anything off the bottom of the pot.

Add tomato sauce and beef broth, cook on low for a couple hours or in a crock pot for up to 8-10 hours. (The longer it simmers, the better it will be up to 10 hours!)