Beef, Bacon and Beer Chili
6 slices bacon finely chopped
1 large onion finely chopped
1 clove garlic minced
3-4 lbs lean chuck roast cut in small pieces
1/4 cup flour
3 tbsp chili powder
2 tsp ground cumin
2 tsp paprika
1 tsp Cayenne pepper
1 tbsp Garlic powder
Salt and pepper
2 cans (14.5 oz) crushed tomatoes
2 cans 8 oz tomato sauce
12 ounces Beer
1 tsp Worcestershire
Kidney or any other beans (optional)
Cook bacon and set aside
In a large pot over medium heat cook onions until translucent, add the cooked bacon, and garlic; cook for 1 minute
Season beef with flour, salt, pepper and garlic powder. Increase the heat to medium - high and add the beef. Cook 6 - 8 minutes. Stir in spices and 1 tsp salt cook 1 minute longer.
Add tomatoes, tomato sauce, beer and Worcestershire and bring to a boil.
Reduce heat to medium-low, cover partially, and cook 30 minutes.
If you use beans add them and cook 10 minutes uncovered. Season to taste with additional salt.
