This is my favorite fall chili! It has the right amount of smokiness from the bacon, heat from the chili powders, and just the right hint of beer flavor. Years ago I stumbled upon this recipe in a Sunset Magazine (remember when we used to read paper magazines?!) and I've been making it ever since: although I substitute bison for the beef. Also I use Firestone Walkers Union Jack IPA for the beer. Enjoy!

Bison Beer Chili

2 slices thick-cut bacon, finely chopped

1 large onion, finely chopped

1 large garlic clove, minced

1 1/2 pounds ground bison

1 tablespoon plus 1 1/2 tsp. chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons smoked paprika

1/2 teaspoon to 1 1/2 tsp. cayenne pepper

About 1 tsp. salt

1 can (14.5 oz.) crushed tomatoes

1 can (8 oz.) tomato sauce

1 cup flavorful, medium-bodied beer

1 teaspoon Worcestershire

1 can (14.5 oz.) pinto beans, drained

Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping

In a large 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.