In a cold large bottomed pot add Bacon, turn heat to medium high heat and sauté for 5 minutes. Remove Bacon, set aside leaving Oil. Add Ground Beef, season lightly with Salt, Pepper, and Garlic Plus. Sauté for 15 minutes, (until well browned), while breaking up Ground Beef. Remove Beef, set aside leaving Oil in the pot. Add Olive Oil to the pot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add Celery, sauté for 4 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add Red Pepper, season lightly with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.
Reduce heat to medium, make a well in centre of the pot, add a little Olive Oil, if required. Add in Garlic, sauté for 30 seconds, mix well. Add Paprika, Oregano, Cocoa Powder, Cumin, Chili Powder, and Cinnamon, Mix well. Deglaze with Wine, allow Wine to mostly reduce. Add in Tomatoes, Chicken Stock, and Beer. Add in Beef, and Bacon, bring to a simmer.
Simmer uncovered for 50 minutes.
Roux:
- In a small skillet on medium heat, add Butter. Allow Butter to melt, simmer Butter for 3 minutes, (until frothing slows). Add in Flour, stir constantly for 3 minutes. Add Roux to pot, mix well.