Ingredients
2 slides thick cut bacon, finely diced
1 large onion, finely chopped
1 large garlic clove, minced
1 ½ lbs. lean ground beef
1 tbsp. plus 1 ½ tsp chili powder
1 ½ tsp. ground cumin
1 ½ tsp. smoked Spanish paprika
½ tsp. to 1 ½ tsp. cayenne pepper
About 1 tsp. salt
1 can crushed fire-roasted tomatoes
1 can (8 oz.) tomato sauce
1 cup beer (India pale ale or pilsner)
1 tsp. Worcestershire
1 can (14.5 oz) pinto beans, drained
Sour cream, sliced scallions, and / or grated cheddar for topping
Preparation
In a large, heavy-bottomed pot over medium high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 t o8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer and Worcestershire sauce and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.
