Prepare Jalapenos & Poblano pepper, instructions below. Set aside. (Any juices let off by the peppers while steaming may be reserved added into the chili.)
Add 1 tablespoon of oil to a large pot or Dutch oven and heat over medium-high heat. Add bacon and saute until rendered. Remove bacon from pan and reserve. Add the onions and cook, stirring until softened and translucent, about eight to 10 minutes. Add in the garlic and cook, stirring, until garlic is fragrant, then the chipotle pepper.
In the meantime, measure out the spices (except the Rib Rub) the chili powder, cumin, cocoa, and oregano and have them ready. Have ready the tomato products, opened.
Push the onions, garlic and chipotle to the side of the pan and add the spices and herbs all at once. Stir for a minute or two until slightly darkened and fragrant then immediately (so the spices won’t burn in the heat) add in the three cans of tomato products. Stir in the water (and/or beef base, broth or beer).
Add the pintos, the jalapeno, and poblano and any juices from steaming if using. Bring to a boil, turn down to a simmer and place lid partially over the pot. Adjust to a good simmer and simmer until beans are tender, about 2 to 2 1/2 hours, stirring and adding water little by little as needed.
To roast jalapenos & poblano:
Keywords: Alcohol, Bacon, Bargain Meal of the Week, Beef, Beer, brisket, canned tomatoes, Chili, Chipotle, Dried Beans, Hot Peppers, Jalapeno, pinto beans, Poblano Peppers, Tomatoes