Ingredients

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 beer

1 teaspoon Worcestershire

Directions

Step 1: In a large, heavy bottomed pot over medium high heat cook bacon, stirring until it just begins to brown, about 4 minutes.

Step 2: 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.

Step 3: Season beef with flour, salt, pepper and garlic powder.

Step 4: Increase heat to medium-high and add beef. Stir 6 – 8 minutes.

Step 5: Stir in spices and 1 tsp. salt cook 1 minute. Add tomatoes, tomato sauce, beef, and Worcestershire and bring to a boil.

Step 6: Reduce heat to medium-low, cover partially, and cook 1 hours or until meat is tender.

Step 7: If you use beans add them and cook 10 minutes uncovered. Season to taste with additional salt.