First, prepare your ingredients by finely chopping the bacon, celery, onions, and bell peppers.

In a large skillet, melt the butter. Add the chopped vegetables and briefly cook over medium-high heat.

Add the bacon and ground beef and cook, separating the meat and mixing with the vegetables with a fork or cooking spoon.

Add the whiskey.

Cook until beef is lightly browned.

Transfer cooked ingredients to large cooking pot, and continue cooking over medium heat.

Add tomatoes, tomato paste, spices, sugar, salt, garlic. Continue cooking, stirring well.

Briefly dip the shotgun shell into the chili. If you're concerned about it sinking into the chili, tie a string to it. Leave it in the chili for 30 seconds and remove.

Simmer mixture for 40 minutes over low to medium heat, stirring occasionally.

Add drained beans and corn and simmer for about 20 minutes.

Serve with grated cheese and crushed blue corn chips on top of chili. Optionally add a dollop of sour cream on top. Refrigerate remainder-tastes great the second day!