2 slices thick-cut bacon, finely chopped

1 large onion, finely chopped

1 large garlic dove, minced

1 ½ lbs. ground beef

1 tbsp plus 1 ½ tsp. -chili powder

1 ½ tsp. each ground cumin and sweet smoked Spanish paprika

½ to 1 ½ tsp. cayenne

About 1 tsp. salt

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

regular crushed tomatoes

1 con (8 oz.) tomato sauce

1 cup flavorful, medium-bodied beer, such as

Anchor Steam

1 tsp. 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

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.

2. Increase heat to medium-high 􀀙d add b􀀛 break up with a spoon and cook, stirring gent­ly, until it loses its raw color, 7 minutes. Stir in spices and l tsp. salt and cook l minute. Add tomatoes, tomato sauce, beer, and Worcester­shire; bring to a boil Reduce heat to medium­ low, partly cover and cook 30 minutes.

3. Add beans and cook 10 minutes, uncovered.

Season to 􀂷e with salt. Serve warm, with toppings on the side.