Ingredients
2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet smoked Spanish paprika (pimentón dulce)*
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup flavorful, medium-bodied beer, such as Anchor Steam
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained and / or black beans
Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping
Directions:
- 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 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
- 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. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
- Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.
Note: The above is the “base” recipe. My most common variation uses two cans of diced tomatoes (any type, fire roasted, with chilis, etc), only one pound of ground beef, a few diced potatoes (added along with the tomatoes), three cans of beans (black, cannelini, and kidney), a can of “mexican corn”, and a small can of green chilis.. Diced bell peppers also work.
For spices I use a healthy teaspoon each of Ancho chili powder, chipotle powder, New Mexico green chili powder, and a bit of regular chili powder.