Red Hot Whiskey Chili

In a 6-quart pot, cook bacon over medium heat until crisp; drain on paper towels (cook in batches, if necessary). Discard bacon dripppings. Chop bacon and return to pot. Add ground beef, sweet peppers and onion to pot and cook until beef is browned and peppers and onion are tender. Drain fat. Remove beef mixture from pot.

Remove pot from heat. Add whiskey to pot, stirring to scrape up any browned bits from the bottom of the pan. Return pot to heat. Bring whiskey to boiling and simmer, uncovered, about 5 minutes or until whiskey is reduced slightly. Add bacon and beef mixture back to pot. Add beans, beer, broth, chipotle peppers in adobo sauce, tomato paste, brown sugar, liquid smoke, hot sauce, chili powder and seasoning for chili. Bring to boiling. Reduce heat. Simmer, uncovered, for 3 hours, stirring occasionally.

Serve with cheddar cheese, tortilla chips, and or sour cream, if you like.