Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        renderings from 1/4 pound bacon
   1      large         Canadian onion -- grated
     1/2  cup           green bell pepper -- grated
   4      cloves        garlic -- minced
     1/2  cup           New Mexican chili powder -- ground
   2      teaspoons     cumin
   2      tablespoons   ground mustard
   1      cup           cider vinegar
  28      ounces        ketchup
   2      teaspoons     nuoc nam
   2      tablespoons   Worcestershire sauce
   1      teaspoon      lemon peel
   1      teaspoon      coarsely ground black pepper
   1      teaspoon      ground white pepper
   6                    chipotles en adobo -- minced
     1/2  cup           brown sugar
   1      pinch         pickling spice
   1      teaspoon      crushed rosemary
                        juice from 2 lemons
  12      ounces        malty beer -- low hopped
     1/2  cup           Jack Daniel's
                        hot pepper sauce -- to taste

Preparation:

Fry bacon and remove from skillet. Sauté onions and green pepper in drippings until onions are translucent. Add garlic and stir for 1 minute. Add chili powder, cumin, and mustard. Cook for two minutes until the kitchen is bursting with aroma. Add remaining ingredients. Bring to boil and reduce heat to low, stirring frequently. Simmer one hour or until it reaches desired thickness. Remove sock before serving.