3 slices thick-cut bacon, chopped
1 large onion, finely chopped
1 large garlic clove, minced
1-1/2 pounds lean ground beef
1 tablespoon chili powder
1-1/2 teaspoons ground cumin1-1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 can (14.5-ounce) crushed tomatoes
1 cup beer
1 teaspoon Worcestershire sauce
8 ounces tomato sauce
1 can (14.5 ounces) pinto beans, drained
Sour cream or grated cheddar cheese for topping
In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it begins to brown, about 4 minutes. Add onion and 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 and stir until it loses its pink color, 6 to 8 minutes. Stir in all remaining ingredients except beans. Reduce heat to low, cover and cook for 30 minutes. Add beans and cook 10 minutes longer, uncovered. Season to taste with additional salt and top with onions. Serve warm, with sour cream or grated cheddar cheese as a topping.