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Beef, Bacon and Beer Chili

Beef, Bacon and Beer Chili

Photo: psschmidt2


8 servings

Scoop in and warm up with a hearty, rich chili that's perfect for fall.


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

How to Make It

  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.