Smoky Beef-and-Bacon Chili

Ingredients

• 14.5 oz pinto beans drained canned
• 8 oz tomato sauce canned
• 14.5 oz canned tomatoes crushed canned
• 0.5 teaspoon cayenne pepper 
• 1 tablespoon chili powder 
• 1 large garlic clove minced
• 1.5 teaspoons ground cumin 
• 1.5 pounds ground beef lean
• 1 large onion finely chopped
• 1.5 teaspoons paprika smoked sweet spanish (pimentón dulce)
• 1 tsp salt 
• 6 servings cup heavy whipping cream shredded sour sliced for topping
• 2 slices bacon thick-cut finely chopped
• 1 teaspoon worcestershire 
• 1 cup flavorful such as anchor steam
• 1 cup flavorful such as anchor steam

Equipment

• frying pan
• pot
• wooden spoon

Directions

1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes.
2. 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.
3. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute.
4. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
5. Add beans and cook 10 minutes, uncovered. Season to taste with salt.
6. Serve warm, with toppings on the side.
7. *Find at well-stocked grocery stores and from spanishtable.com.