We call it this a white chili because there's very little tomato in it, but the addition of cumin, beer, tons of beans and a topper of creamy avocado keeps it just as satisfying as a traditional red chili.
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Add the remaining ingredients to the pot and season with salt and pepper. Reduce the heat to medium and simmer the chili, stirring occasionally, until the liquids have thickened and the chili is very aromatic, about 20 minutes.
Serve the chili garnished with chopped cilantro and avocado.
I also opt not to take the bacon out after it has been browned - I want to simmer that bacon flavor in with the chili. You could certainly take the crisped bacon out of the pot if you wanted to and reserve it to be a crispy garnish for serving.