Smoky Beef-And-Bacon Chili

Copied from Sunset Magazine: "Bacon, fire roasted tomatoes, and spicy smoked paprika give this easy-to-make chili a deep, complex flavor. While it's great right after you make it, it's even better the next day. Serve with warm cornbread for a complete meal."

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  slices thick slab bacon
• 1  large onion
• 1  large garlic clove
• 1 1⁄2 lbs lean ground beef
• 1  tablespoon chili powder
• 1 1⁄2 teaspoons chili powder
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons  smoked paprika
• 1⁄2-1 1⁄2 teaspoon cayenne pepper
•  salt
• 1 (14 1/2ounce) can  crushed fire-roasted tomatoes or 1 (14 1/2ounce) can  regular crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1  cup beer
• 1  teaspoon Worcestershire sauce
• 1 (14 1/2ounce) can pinto beans
•  sour cream
•  scallion
•  grated cheese

Directions

1. In a large heavy bottomed pot over med. high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to med., cover, and cook stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. Increase heat to med.-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 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.
3. Add beans and cook 10 minutes uncovered. Season to taste with additional salt. Serve warm with toppings on the side.