Ingredients
- 2 ounces sliced bacon (2 thick-cut slices, finely chopped)
- 1 onion, finely chopped (large onion)
- 1 large garlic clove, minced
- 1 1/2 pounds ground beef
- 1 tablespoon chili powder (plus 1 1/2 teaspoons)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika (sweet smoked Spanish paprika)
- 1/2 to 1 1/2 teaspoons cayenne
- 1 teaspoon salt, or to taste
- 1 can (14.5 ounce) crushed tomatoes (fire-roasted, or regular crushed tomatoes)
- 1 can (8 ounce) tomato sauce
- 1 cup beer (medium-bodied)
- 1 teaspoon Worcestershire sauce
- 1 can (14.5 ounce) pinto beans (drained and rinsed)
- Sour cream (optional)
- Sliced green onions (optional)
- Shredded cheddar cheese (optional)
How to Make
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Step 1: 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.
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Step 2: Increase heat to medium-high and add beef; break up with a spoon and cook, stirring gently, until it loses its raw color, 7 minutes. Stir in spices and 1 teaspoon salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire; bring to a boil. Reduce heat to medium-low, partly cover, and cook 30 minutes.
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Step 3: Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with topping on the side
We hope you enjoy this recipe!
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