Ingredients
1/2 lb bacon, cut into 1 inch slices
1 onion, diced
2 stalks celery, diced
2 -4 jalapeno peppers, diced
2 garlic cloves, chopped
1 teaspoon thyme, chopped
2 tablespoons butter
1/4 cup flour
1 (12 ounce) bottle ale
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cups cheddar cheese, shredded
cayenne
salt and pepper
Preparation
1 Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan.
2 Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
3 Add the garlic and thyme and cook until fragrant, about a minute.
4 Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
5 Add the ale followed by the broth and bacon and let cook for 10 minutes.
6 Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted but do not bring it back to a boil.
7 Season with cayenne, salt and pepper to taste. and enjoy.
