2 strips bacon

2 pounds beef chuck, diced

2 12 oz cans Coors Banquet beer

2 tablespoons chili powder

1 tablespoon dried oregano, crushed

1 tablespoon ground cumin

½ teaspoon cayenne pepper

2 teaspoons Worcestershire sauce

1 teaspoon salt

¼ cup water

1 tablespoon cornmeal or masa harina Cooked pinto beans


In large saucepan cook bacon till crisp; drain, reserving drippings in pan. Crumble bacon; set aside. In drippings, brown meat. Add Coors beer, chili powder, oregano, cumin, cayenne pepper, Worcestershire sauce, and salt. Bring to a boil; reducing heat. Simmer, covered, 45 minutes. Combine cornmeal and water. Stir into hot mixture; add crumbled bacon. Return to boil. Reduce heat; simmer, covered for 15 minutes. Serve with beans. Serving size: 8