Ingredients
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
Preparation
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