Miller's Mad Dog Chili

Miller's Mad Dog Chili 

8 poblano chilies; 
8 slices thick cut bacon; 
4 lg white onions; 
6 lg cloves garlic; 
1 lb course ground beef chuck; 
1 lb course ground pork: 
2 lbs beef round cut into 2" cubes; 
2 Tbs cayenne **
 4 Tbs chipotle chili powder; 
1 Tbs Instant espresso, 
2 Tbs semi sweet chocolate; 
2 tsp Mexican oregano;
 3 tsp cumin; 
3 tsp salt: 24 oz tomato paste; 
3 cups water; 
3 cups dark beer (Modelo)
32 oz pinto beans
**Add some Dave's Insanity to kick it up a notch

For toppings cheese, onions, jalapenos, cilantro, crackers and on and on...

1. Roast the peppers over an open flame until it bubbles, place the peppers in a zip-lock with a damp paper towel and let then steam, 5-10 minutes. Peel, seed, dice and save for later.
2. Fry the bacon in a dutch oven or wide bottom pot over medium heat until crisp. Remove and drain on a napkin and set aside.
3. Saute the onions and garlic in the bacon fat until translucent.
4. Add the meatuse a spoon to break it up any lumps Raise the heat to med-high and cook until the meat is browned, stirring occasionally.
5. Add the rest of the ingredients EXCEPT the chocolate, coffee, beans and bacon, stir well and bring to a boil, lower the heat to a med-low simmer for 21/2 hours stirring occasionally.
6. Crumble or tear the bacon toss it the beans, coffee and chocolate into the pot. Simmer for another 60-90 minutes until it becomes the consistency you like, thick or a little runny.