Beef, Bacon And Beer Chili

• 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 Shiner Bock Beer
• 1 teaspoon Worcestershire

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 - 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. Season beef with flour, salt, pepper and garlic powder. Increase heat to medium-high and add beef. Stir 6 - 8 minutes. Stir in spices and 1 tsp. salt cook 1 minute. Add tomatoes, tomato sauce, beef, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
3. If you use beans add them and cook 10 minutes uncovered. Season to taste with additional salt.

bacon, onion, garlic, lean chuck, flour, chili powder, ground cumin, paprika, cayenne pepper, garlic, salt, tomatoes, tomato sauce, worcestershire

Taken from www.myrecipes.com/recipe/beef-bacon-beer-chili (may not work)