Ingredients:

• 1/2 pound bacon (preferably smoked or double smoked), cut into 1 inch slices (omit and replace with 2 tablespoons of oil or butter for vegetarian)
• 1 onion, diced
• 2 stalks celery, diced
• 1/2 jar (4 oz.) Texas Sweet & Hot Jalapenos 
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 tablespoons butter
• 1/4 cup flour (rice flour for gluten free)
• 1 (~12 ounce) bottle/can ale (gluten free for gluten free)
• 2 cups chicken broth or chicken stock or vegetable broth
• 1 teaspoon Fischer & Wieser Sweet, Sour & Smokey Mustard 
• 1 tablespoon worcestershire sauce
• 1/2 cup heavy cream
• 2 cups cheddar cheese, shredded
• Peppers of Key West Hot Sauce #1, salt and pepper to taste

Instructions:

1. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
2. Add the onion, celery and Texas Sweet & Hot Jalapenos 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 and broth and deglaze the pan before adding the bacon and then let cook for 10 minutes.
6. Add the Fischer & Wieser Sweet, Sour & Smokey Mustard , Worcestershire sauce, cream, and cheese and cook until the cheese has melted without bringing it back to a boil.
7. Season with Peppers of Key West Hot Sauce #1, salt and pepper to taste and enjoy.