Beef, Bacon and Beer Chili

Ingredients

• 4 slice(s) thick cut bacon finely chopped
• 1 large onion finely chopped
• 1 clove(s) garlic minced
• 3-4 pound(s) lean chuck roast cut in small pieces
• 1/4 cup(s) flour
• 3 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• 2 teaspoon(s) smoked Spanish paprika
• 1 teaspoon(s) Cayenne pepper
• 1 tablespoon(s) Garlic powder
• Salt and pepper
• 2 can(s) (14.5 oz) crushed fire roasted tomatoes
• 2 can(s) 8 oz tomato sauce
• 12 ounce(s) Shiner Bock Beer
• 1 teaspoon(s) Worcestershire

Preparation

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 - 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.


2. Season beef with flour, salt, pepper and garlic powder. Increase heat to medium-high and add beef. Stir 6 - 8 minutes. Stir in spices and 1 tsp. salt cook 1 minute. Add tomatoes, tomato sauce, beef, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.


3. If you use beans add them and cook 10 minutes uncovered. Season to taste with additional salt.