1 pound bacon ends and pieces
1 large onion, finely chopped
2 large garlic cloves, minced
2 1/2 pounds lean ground beef
1-3 tablespoon chili powder
3 teaspoons ground cumin
3-4 teaspoons smoked paprika
1 teaspoon cayenne pepper
About 1 tsp. salt (more to taste)
2 cans crushed fire-roasted tomatoes or regular crushed tomatoes (or 6-8 fresh tomatoes diced)
1 bottle medium-bodied beer
2-3 teaspoon Worcestershire sauce
2 can (14.5 oz.) pinto beans, drained
Assorted toppings: sour cream, sliced green onions, diced jalapeno, coarsely shredded cheddar cheese, crispy bacon crumbles
In a large Dutch oven over medium high heat, cook bacon, stirring until it just begins to brown, about 4 minutes.
Drain out some of the bacon grease.
Add the onion and lower the heat to medium. Cover the dutch oven and allow to cook, with occasional stirring until the onions are translucent, about 5-8 minutes.
Stir in the garlic and cook 1 minute.
Increase the heat to medium-high and add the ground beef, breaking it up and stirring gently until it loses its raw color, about 8-10 minutes.
Stir in the spices and salt and cook 1 minute.
Add tomatoes, tomato sauce, beer, and Worcestershire sauce and bring the chili to a boil.
Once at a boil reduce the heat to medium-low, covering partially and cook for 30 minutes.
Add the beans and cook on low heat with the pot uncovered for 10-15 minutes until desired consistency.