Cowboy Chili and Baked Bean Pot

Ingredients

• 6 slices smoky bacon chopped
• 16 ounce baked beans canned
• 4 cups beef stock 
• 12 ounce beer 
• 14 ounce canned tomatoes diced canned
• 1  carrots peeled chopped
• 2  fresno chile peppers sliced
• 2 tablespoons chile powder 
• 1 large bay leaf fresh
• 4 cloves garlic chopped
• 1.5 pounds coarse-ground sirloin 
• 6 servings kosher salt and pepper black freshly ground
• 1 large onion chopped
• 2  russet potatoes peeled chopped
• 6 servings scallions thinly sliced for topping
• 1 tablespoon vegetable oil 
• 0.3 cup worcestershire sauce thick

Equipment

• bowl
• slotted spoon
• dutch oven

Directions

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
2. Add the bacon, cook until browned, and remove with slotted spoon.
3. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
4. Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.
5. Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching.
6. Serve in shallow bowls topped with green onions.