This chili won 1st prize in a chili cookoff when I was working at the USDA.  And it was good!  I later made it for Toni's (my wife) family while winter camping.  They promptly declared it, "The best they ever had."  Shortly thereafter, the recipe disappeared.  For years, I tried in vain to duplicate the unique blend of ingredients.  Finally the recipe reappeared- and its still as good.

INGREDIENTS

A:         5 strips of bacon
            1/2 pound hot pork sausage
            1 1/2 pounds ground chuck

B:         2 tsp chili powder (if it's from Hatch, New Mexico, you can't go wrong)
            2 jalapenos seeded and finely chopped
            3 cloves garlic, crushed
            1 large onion, finely chopped
            1 12oz can tomatoe paste
            2 12oz bottles of 3.2 beer          

C:         1 16oz can pinto beans
            1 8oz can garbanzo beans

INSTRUCTIONS

In large cost iron skillet, brown the bacon.  Crumble and set aside saving 2 TBSP grease to brown chuck.  Brown the chuck. Stir in the bacon and sausage.  Add everything from the B list.  Bring to boil then simmer for 1.5 hours.  Add beans.  Simmer for another 1/2 hour.