Ginger Honey Drunk Chili

¼ cup bacon drippings

1 carrot, minced

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 poblano pepper, diced

2 jalapeno peppers, minced

1 habanero pepper, minced

2 cups chopped onion

6 cloves garlic, minced

3 pounds ground beef

2 cups tomato paste

1 cup tomato sauce

1 cup dark beer (such as Negra Modelo®)

2 fluid ounces tequila

1 cup chicken broth

3 tablespoons chili powder

2 teaspoons hot paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

2 teaspoons kosher salt

1 teaspoon cayenne pepper

1 teaspoon ground black pepper

2 teaspoons white pepper

¾ cup honey

3 tablespoons finely grated ginger, or more to taste

Heat bacon drippings in a heavy-bottomed stockpot over medium heat. Cook and stir carrot in the hot drippings for about 3 minutes.

Stir the red bell pepper, green bell pepper, poblano pepper, jalapeno pepper, habanero pepper, and onion with the carrot; cook and stir until tender, 3 to 4 minutes.

Stir in garlic and beef; cook and stir until beef is browned, about 10 minutes. Drain excess grease from the pot.

Stir tomato paste and tomato sauce into the beef mixture. Increase heat to medium-high heat; cook and stir for 2 minutes.

Pour in dark beer, tequila, and chicken broth; bring to a boil.

Reduce heat to medium-low; stir in chili powder, paprika, cumin, coriander, salt, cayenne pepper, black pepper, white pepper, and honey. Simmer for 45 minutes to 2 hours.

Stir grated ginger into the chili about 15 minutes before serving.