Recipe Details | Rick's Cooking School

Ingredients

• 4 slices thick cut bacon finely chopped
• 1 clove garlic
• 3-4 pounds lean chuck roast cut into small pieces
• 1/4 cup flour
• 3 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked Spanish paprika
• 1 teaspoon chipotle pepper
• 1 tablespoon garlic powder
• Salt and Pepper to taste
• 2 14.5-ounce cans fire roasted diced tomatoes
• 2 8-ounce cans tomato sauce
• 12 ounces beer
• 2 tablespoons Worcestershire