Beef, Bacon and Beer Chili

6 slices bacon finely chopped

1 large onion finely chopped

1 clove garlic minced

3-4 lbs lean chuck roast cut in small pieces

1/4 cup flour

3 tbsp chili powder

2 tsp ground cumin

2 tsp paprika

1 tsp Cayenne pepper

1 tbsp Garlic powder

Salt and pepper

2 cans (14.5 oz) crushed tomatoes

2 cans 8 oz tomato sauce

12 ounces Beer

1 tsp Worcestershire

Kidney or any other beans (optional)

Cook bacon and set aside

In a large pot over medium heat cook onions until translucent, add the cooked bacon, and garlic; cook for 1 minute

Season beef with flour, salt, pepper and garlic powder. Increase the heat to medium – high and add the beef. Cook 6 – 8 minutes. Stir in spices and 1 tsp salt cook 1 minute longer.

Add tomatoes, tomato sauce, beer and Worcestershire and bring to a boil.

Reduce heat to medium-low, cover partially, and cook 30 minutes.

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