In a large pot, cook onion, ground beef and bacon over medium-high heat 14 to 18 minutes or until the bacon is crisp and the beef is browned, breaking up meat as it cooks. You want the beef to be BROWN, not gray, so do not rush this step. Towards the end of cooking time, meat may start to stick to the bottom of the pan. This is OK, but stir more frequently at this stage so it doesn’t burn.

Reduce heat to medium and stir in crushed saltines, garlic, tomato paste, paprika, chili powder, ground black pepper and cayenne. Cook 1 minute, stirring constantly.

Stir in beer, water, molasses and mustard. Heat to boiling over medium-high heat, then reduce heat to low. Cover 3/4 of the way with a lid and simmer 2 to 2 1/2 hours or until chili is thick enough to spoon over a hot dog, stirring and scraping the bottom of the pot occasionally.

If desired, use an immersion blender to partially blend some of the chili to make it a bit smoother. Makes about 2 1/2 cups chili.