Smoky Beef-and-Bacon Chili

There is something different about this chili.  It could be the beer (I chose ale) or the spices, but it is the most flavorful and spicy chili I've made so far.  Keep a close eye on it while "simmering" - you might need to add some beef broth.  Top with cheddar cheese.

6 servings

12 calculated points

Cabernet Franc

Ingredients

3 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1½ pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder (be careful to taste as you go, on this and the cayenne pepper)
1½ teaspoons ground cumin
1½ teaspoons sweet smoked Spanish paprika
½ 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

Directions
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 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. 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 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 salt. Serve warm, with toppings on the side.