- 1/4 pound bacon, roughly chopped into 1 inch pieces
- 4 tablespoons butter
- 3 medium yellow onions, chopped
- 2 jalapenos, seeded and deveined and minced
- 6 cloves minced garlic
- 1 teaspoon freshly ground black pepper
- 1/2 c + 1 tablespoon all-purpose flour
- 1 tsp dry mustard
- 1 tsp nutmeg
- 1 tsp paprika
- 8 cups chicken stock or water
- 1 large can Guinness
- 1 tablespoon worcestshire sauce
- 4 cups grated Cheddar (about 12 ounces) - I strongly suggest using a food processor
- Cook the bacon in a large, heavy soup pot over high heat until crisp and golden brown, 5 to 6 minutes. Then, remove from pot and drain on paper towels.
- Add butter to bacon drippings and melt on medium-high heat. Then, add the onions, pepper, and jalapenos and cook on high heat, stirring, until the onions are deeply caramelized, around 15 minutes.
- Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour, nutmeg, paprika & dry mustard over the onions and cook, stirring constantly, for 2 minutes (or once the flour smell has reduced). Gradually whisk in the stock and the beer and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
- Add the cheese a little at a time, stirring until nearly completely melted after each addition. Remove from the heat, add bacon, taste, and adjust seasoning if necessary. (Be careful to leave it on very low at this point, if you aren't going to eat immediately. Otherwise, the cheese may scorch on the bottom of the pot.)