Touchdown, Home Run, Slam Dunk Chili
Serves 6 (by all means, double this recipe!)
2 slices thick-cut bacon, chopped
1 large onion, finely chopped
1 large garlic clove, minced
1½ lbs lean ground beef (when I double it, I use 2 1/2 lbs and that is still very meaty)
1 T plus 1½ tsp chili powder
1½ tsp ground cumin
1½ tsp smoked Spanish paprika
½ tsp to 1½ tsp cayenne pepper
about 1 tsp salt
1 can (14.5 oz) crushed fire-roasted tomatoes
1 can (8 oz) tomato sauce
1 cup beer (don’t cook with beer you wouldn’t drink – that’s true with beer too, right? 
I like a nice amber)
1 tsp Worcestershire
1 can (14.5 oz) pinto or kidney beans, drained (when I double it, I add 3 cans of beans – it goes further and is still very meaty)
sour cream, sliced green onions and grated cheese for topping
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 and cook, stirring occasionally until translucent, 4-7 minutes. Uncover pan, stir in garlic, and cook 1 minute.Increase heat to medium-high and add ground beef; break it up with a spoon and stir gently until browned, 6-8 minutes. Stir in spices and 1 tsp of 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.
Based on a recipe from Sunset Magazine.
