1 pound bacon (sliced and cut into 1-inch pieces)
1 large onion, diced
1 red pepper, diced
¾ cup flour
1-½ gallons chicken stock
1 jalapeno pepper, seeded and chopped
1 ½ pounds Cheddar cheese (grated) 24-ounce of ale.

Two 12-ounce bottles ale in a large pot, render the bacon over medium-high heat until soft. Add the diced onion and pepper, cooking until soft. Add the flour and mix well to make a light roux. Pour in the chicken stock and bring to a boil. Add the jalapeno pepper. Stir in the grated cheese in small amounts. Cook until thickened. Using a blender or food processor, puree the soup in batches, then serve, reheating if necessary.