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
2 jalapeno peppers, diced (more to your taste)
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 dijon mustard (or more for your taste)
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
2 cups cheddar cheese, shredded
cayenne, salt and pepper to taste
Step 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.
Step 2: Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
Step 3: Add the garlic and thyme and cook until fragrant, about a minute.
Step 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.
Step 5: Add the ale and broth and deglaze the pan before adding the bacon and then let cook for 10 minutes.
Step 6: Add the mustard, Worcestershire sauce, cream, and cheese and cook until the cheese has melted without bringing it back to a boil.
Step 7: Season with cayenne, salt and pepper to taste and enjoy.