In a dutch oven or heavy bottom pot, render the Thick-Cut Bacon (3 slice) over medium heat. Once crisp, remove and set aside.
Add the Onion (1) and Green Bell Pepper (1) and saute in the bacon fat until soft, about 4 minutes.
Add the Garlic (3 clove) and cook until fragrant, about 30 seconds.
Add in the Chili Powder (2 tablespoon), Spanish Smoked Sweet Paprika (1 tablespoon), Dry Mustard (1 teaspoon), Garlic Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon) and combine.
Crumble the 80/20 Lean Ground Beef (1 pound) and Ground Pork (1 pound) into the pot. Cook until browned, stirring often. This will take about 10 minutes depending on how big your pot is. Drain as much as you can as quickly as possible.
Add the Ale Beer (1 bottle) to deglaze. - if using a bitter beer use about half a bottle.
Add the Canned Red Kidney Beans (1 can), Canned Black Beans (1 can), Canned Crushed Tomatoes (1 can) and bring to a simmer. Reduce to low and allow to cook covered for at least 2 hours until thick and rich.
Just before serving, crumble in the reserved bacon and add Unsweetened Cocoa Powder (1 pinch).
Serve with Sour Cream (to taste) and Shredded Cheddar Cheese (to taste). Enjoy!