Smoky beef-and-bacon chili

2 slices thick cut bacon, finely chopped

1 large onion, finely chopped

1 large garlic clove, minced

1 1/2 lbs ground beef

1 teaspoon plus 1 1/2 teaspoon chili powder

1 1/2 teaspoon ground cumin

1 1/2 teaspoon sweet smoked Spanish paprika ( pimenton dulce)

1/2 to 1 1/2 teaspoons cayenne

About 1 teaspoon salt

1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes

1 can (8oz.) tomato sauce

1 cup flavorful, medium bodied beer, such as Anchor Steam

1 teaspoon Worcestershire sauce

1 can (14.5 oz.) pinto beans, drained and rinsed

Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping.

In a large, heavy bottomed pot over medium 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