In large stockpot or dutch oven, cook bacon ends and pieces. If cooking an entire 16 ounce package, you can save half the bacon for an omelet or to top a twice baked potato, or you can go all out and double the amount I suggest in this recipe.
Set bacon aside to drain, and discard all but 1 tablespoon of bacon grease.
Over medium heat, saute the jalapeno until fragrant, about 3-5 minutes. Reduce heat to low and add the cooked bacon, cream cheese, sharp cheddar, and beer. Continue to stir until all the cheese is fully melted.
Serve immediately. Football fondue is best kept warm up to the point of eating, so use a slow cooker on the warm setting and let people dip right in.
* you can definitely add more jalapeño if you want more heat.