Prep your grill for an indirect cook and set the temperature to 350°.

Mix 2 tbls into the ground beef.

Shape the ground beef mixture into a large ball and wrap it with bacon.

Mix the remaining ingredients into a large pot. I recommend starting with 1 bottle of beer and seeing how the consistency is and going from there.

Once the grill is up to temperature, place the pot under the grates and place the meatball on the grate above the chili pot.

Cook for approximately 1 hour to 1 1/2 hours or until the meatball is cooked through or 165° on a meat thermometer.

Check occasionally to be sure your pot is not looking overly dry and add more beer if necessary.

Remove the meatball and the pot from the grill. Chop bacon and meat roughly and add to the pot. Stir to combine.

Add more beer if necessary to reach the chili consistency you prefer.

Return the pot with the meat stirred in the grill for an additional 30 mins.

Serve with cornbread as a side dish and your favorite chili toppings such as shredded cheese, diced jalapeños, sour cream, and fresh cilantro.