1 lb. bacon (I use thick sliced)
6 lb. chuck roast, cubed
1 large white onion, chopped
2 jalapenos (remove seeds, deveined and diced)
2 tbsp. garlic, minced
1 (7 oz.) can chipoltes peppers in adobo sauce
6 tbsp. chili powder
1 tsp. ground cumin
3 (12 oz. ea.) cans beers (I use Budweiser)
3 cups water
salt and pepper, to taste

In a large (cast iron) skillet, fry bacon and crumble into Crock-Pot. Pour off and save 1/2 of bacon grease. Brown cubed roast in remaining 1/2 of bacon grease and add to Crock-Pot.

Sauté onions, jalapenos and minced garlic in saved 1/2 of bacon grease. Prepare chili sauce mixture by Puree chipotles peppers and adobo sauce, add in chili powder, cumin and one Budweiser.

Once onions are soft, add chili sauce mixture and simmer for 10 minutes. Add onion and chili mixture to Crock-Pot. Add remaining Budweisers and water to Crock-Pot and season with salt and pepper.

Cook in Crock-Pot on LOW for 10 to 12 hours.

For best flavor, refrigerate for 24 hours, reheat and serve with cornbread.

Submitted by: Mark Rowe