Red Eye Grillin' Beans

Directions:

1. Preheat grill to medium high.
2. Using heat-resistant gloves, place Blue Rhino Cast Iron Skillet on cooking grid.
3. Using heat-resistant gloves and tongs, cook the bacon in a 10-inch cast-iron skillet over medium-high direct heat long enough to the render fat from the bacon, but not crispy. 
4. With a slotted spoon, remove bacon to large mixing bowl. 
5. Add the diced onion and Anaheim chile to the skillet and saute in bacon grease until soft. 
6. Add the coffee to the pan and scrape up any browned bits. 
7. Transfer to the mixing bowl with the bacon and stir to combine with the remaining ingredients, except the jalapeño. 
8. Transfer back into the skillet. 
9. Leaving the stem intact, slice the jalapeño in fourths (so it stays together) and push it down into the beans. 
10. Place the skillet back over the heat and bring to a boil, stirring occasionally. 
11. Slide the skillet over to the indirect side of the grill, close the grill cover and cook for 30 to 40 minutes or until the beans have somewhat thickened. 
12. Using heat-resistant gloves, remove from heat and serve hot or at room temperature.