1 pound	bacon, diced
2	red bell peppers, diced
2	orange bell peppers, diced
2	yellow bell peppers, diced
2	jalapeño peppers, minced
2	yellow onions, diced
1 head	garlic, minced
1 pound	sweet Italian sausage
1 pound	ground beef
2 pounds	beef brisket, cubed
2 teaspoons	onion powder
2 teaspoons	garlic powder
3 tablespoons	chili powder
2 teaspoons	smoked paprika
2 teaspoons	ground cumin
2 teaspoons	ground coriander
2 teaspoons	cayenne pepper
2 teaspoons	kosher salt
2 teaspoons	ground black pepper
2 cups	tomato purée
1 cup	tomato paste
12 ounces	Shiner Bock beer
1 cup	chicken stock
	shredded Monterey Jack cheese
	sour cream
	scallions, slivered
	tortilla chips

1. In large stockpot, cook bacon until crisp. Remove with slotted spoon. Reserve.
2. Cook peppers, onions, and garlic in bacon fat until translucent.
3. Meanwhile, brown and crumble sausage in wide skillet. Remove with slotted spoon. Reserve. Repeat with ground beef and brisket in batches.
4. Add browned meats to stockpot. Add spices, tomato purée, tomato paste, beer, and stock.
5. Simmer for 2 hours.
6. Serve with cheese, sour cream, scallions, reserved bacon, and tortilla chips.