Meat-Lovers' Chili with Pinto Beans

Heat oil in heavy large enameled cast-iron Dutch oven over medium heat. Add bacon and saute until lightly browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels and reserve. Add onions, garlic and jalapeno chiles to drippings in pot and saute 5 minutes. Add beef and sausage. Increase heat to high. Season with 1 teaspoon salt. Saute until meat is gray and free of lumps, about 10 minutes. Sprinkle chili powder and cayenne over meat and saute 3 minutes.

Stir in broth, tomatoes, beer and reserved bacon. Bring to boil. Partially cover pot, reduce heat and simmer, stirring occasionally, until chili thickens and beef is almost tender, about 1 1/2 hours. Stir in beans. Partially cover pot and cook, stirring often, until beef is tender, about 25 minutes longer. Season to taste with salt and more cayenne pepper and serve chili immediately.

DO-AHEAD TIP: If possible, for best flavor, make chili one day ahead. Cool, cover and refrigerate. Rewarm over low heat, stirring often. Thin if necessary with a small amount of water only after the chili is fully heated. Adjust the seasoning. Serve piping hot.