Smokey Three Bean Chili

In honor of The Capital One Bowl, Laurie Crowell – owner of Golden Fig – creates a full dinner in bowls!

4 slices thick cut bacon, chopped
2 large onions chopped
3 lbs ground beef (you can mix this up a bit and use 1 lb bison or 1 lb ground turkey in place of one of the ground beef lbs.)
1 tsp. minced garlic
1/4 C. Golden Fig Chili Seasoning (Other brands will work, just increase smoked paprika by 1 tsp.)
2 tsp. Spanish Smoked Paprika
1 tsp. garlic powder
2-3 tsp Kosher salt (or to taste)
1/2 tsp. black pepper
1  28oz. can Muir Glen Fire roasted tomatoes
2 C. tomato sauce
1   15 oz can whole tomatoes (with juice)
2 C beer (please buy good beer....you will be drinking the leftovers!)
6 cups cooked beans...you can also use 3-  15 oz cans store bought beans if you don't feel like cooking them. I usually use pinto, black and navy but any kind will work.

Cook bacon until just browned (not crisp)

Add onions and cover. Cook until onions are translucent - about 10 minutes

Remove lid, add garlic and cook 1 minute longer

Add ground beef and cook until no more pink shows. Break it up into smaller pieces, but leave some in bigger chunks

When beef is browned, add spices and cook for 1 minute

Add fire roasted tomatoes, tomato sauce and whole tomatoes (kind of crush the whole tomatoes while putting them in)

Add 2 Cups beer

Bring to a boil, then reduce and simmer on low for 25 minutes (If it is getting too thick add a little more beer and keep the lid on.)

Stir in beans and cook on low for 5 more minutes

Serve topped with shredded cheese, sour cream and an avocado slice!