Step 1

Add the sliced bacon to a large 12” stainless steel, non-stick, or cast-iron skillet and cook over low to medium heat until crisp, which takes about 8 to 10 minutes.

Step 2

Set the crispy bacon lardons aside and pour the remaining rendered bacon fat through a strainer into a medium-sized bowl.

Step 3

Return the pan to the burner, add in 2 tablespoons of the rendered bacon fat, and heat up over medium-high heat until it begins to smoke lightly.

Step 4

Add in the ground beef, flatten out to make a large burger and cook untouched for 3 minutes.

Step 5

Break up the ground beef until it is in small bite-size pieces, browned, and cooked throughout. Set the beef to the side in the bowl with bacon.

Step 6

Place the pan back on the burner with 2 more tablespoons of rendered bacon fat over medium-high heat and add in the onions, season lightly with salt, and sauté for 3 to 4 minutes or until they begin to brown slightly.

Step 7

Turn the heat down to low-medium and cook while occasionally stirring for 30 to 35 minutes or until well caramelized.

Step 8

In the meantime, add the cream cheese and Velveeta to a slow-cooked and cook over high heat. Using this procedure will allow the cheese to melt without it sticking or burning. This takes about 25-30 minutes to melt fully.

Step 9

Once the onions are caramelized add them to the slow cooker with the melted cheeses along with the cooked beef and crispy bacon.

Step 10

Next, place in the tomatoes and jalapeños and stir to combine. Cover the slow cooker and heat for 10 to 15 minutes or until the cheese is completely melted and mixed with the other ingredients.

Step 11

Finish by pouring the beer, lime juice, green onions, and cilantro and stir to combine.

Step 12

Garnish with additional sliced green onions and chopped cilantro, and serve with tortilla chips.