Smoky Beef And Bacon Chile

• 6 slices thick cut bacon finely chopped
• 1 onion large, finely chopped
• 1 large garlic clove minced
• 1 1/2 pounds lean ground beef
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons sweet smoked Spanish paprika or regular
• 1 teaspoon salt
• 14 1/2 ounces fire roasted tomatoes
• 14 1/2 ounces fire roasted tomatoes
• 1 teaspoon worcestershire
• 14 1/2 ounces pinto beans drained
• sour cream

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 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, 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

bacon, onion, garlic, lean ground beef, chili powder, ground cumin, sweet smoked spanish paprika, salt, tomatoes, tomatoes, worcestershire, pinto beans, sour cream

Taken from www.yummly.com/recipe/Smoky-Beef-and-Bacon-Chile-1690713 (may not work)