Step 1

Heat a large pot to medium heat and add the bacon. Cook 6-7 minutes, or until the bacon is crispy. Remove the bacon and set it onto paper towels to drain.

Step 2

Drain off most of the bacon grease, leaving 1-2 tablespoons. Add the onion, bell pepper, and jalapeno pepper. Cook for 5 minutes to soften.

Step 3

Add the garlic and cook for 1 minute, until the garlic becomes fragrant.

Step 4

Stir in the smoked paprika, thyme, red pepper flakes, salt and pepper, and hot sauce. Stir in the butter until melted through.

Step 5

Stir in the flour and cook for 2-3 minutes, constantly stirring.

Step 6

Pour in the beer and stir until the mixture thickens, 2-3 minutes.

Step 7

Stir in the chicken broth and heavy cream, then reduce heat to simmer. Simmer for 10 minutes to let the flavors develop.

Step 8

Stir in the shredded cheese a bit at a time, until it is completely melted through.

Step 9

Stir in the cooked bacon and remove from heat. Taste and adjust for salt.

Step 10

Serve into bowls and garnish with fresh chopped herbs, red pepper flakes, crumbled bacon, shredded cheese. Enjoy.