In a large heavy pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Transfer to a plate or bowl and set aside, leaving the drippings in the pot.

Add the chorizo to the pot and cook until browned and cooked through, breaking it up with a spoon. Remove and set aside.

Add the ground beef to the pot and cook until browned, breaking it up into crumbles. Drain off any excess fat if needed. Set aside with the other meats.

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the roasted, peeled, and chopped Hatch chiles, then add the garlic and cook 1–2 minutes until fragrant.

Stir in the tomato paste and let it cook for 2–3 minutes to deepen the flavour.

Pour in the Shiner Bock (or another malty amber beer), scraping up any browned bits from the bottom of the pot.

Return the beef, chorizo, and bacon to the pot. Add chili powder, cumin, paprika, and oregano. Stir well to coat everything in the spices.

Pour in enough beef stock to cover the meat mixture, then bring to a simmer. Reduce the heat to low, cover partially, and let simmer gently for about 2 hours, stirring occasionally. Add more stock or water if it gets too thick.

Ladle into bowls and pile on the toppings. Shredded cheese, sour cream, avocado, green onions, and a handful of Fritos are my go-tos.