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In a large heavy bottomed pot, like a dutch oven, cook the bacon over medium-high heat until crispy. Remove and chop, then set aside. Remove any extra bacon grease, leaving about 1 tablespoon behind.
Add the celery, jalapeño, onion, red bell pepper, and garlic. Sauté for 4 to 5 minutes, until softened.
Add the flour and cook, stirring constantly, until slightly browned, about 5 minutes. Add the paprika and thyme and stir to combine.
Add the chicken broth and beer and stir with a whisk until there are no clumps. Bring to a simmer and cook for 15 minutes.
Add the heavy cream, butter and the cheeses and stir until melted. Cook for 5 minutes more, then stir in half of the bacon right before serving.
Serve topped with more crispy bacon and chives sprinkled on top.