Chili con carne with beer

Ingredients:

• 2 cans (450g each) preto black beans, drained and rinsed
• 1 can (800 g) of canned cherry tomatoes with liquid, pulp mashed
• 900 g of ground beef
• 1 green bell pepper, cut into small squares
• 1 large onion, diced
• 4 cloves garlic, finely chopped
• 6 slices of bacon
• Salt
• 1/4 cup chili powder (see seasoning recipe) Here)
• 1 tbsp. ground cumin
• 2 tsp ground paprika
• 2 tsp dried oregano
• 2 tbsp tomato paste
• 1 bottle (0.33 l) of light beer
• 2 tablespoons cocoa powder
• 1.5 cups meat broth
• 1 tbsp hot sauce
• Grated cheese Cheddar, sliced ​​green onions, sour cream, for serving (optional)

Preparation:

1. Prepare ground beef: Fry the bacon over medium heat in a large, deep skillet or heavy-bottomed saucepan for 6-8 minutes per side. Transfer the bacon to a paper towel and cool, then crumble it into a separate bowl. Drain the bacon fat from the skillet (reserving 1 tablespoon). Increase the heat and add the ground beef to the skillet. Fry, breaking it up with a wooden spatula, for 8 minutes. Transfer the fried ground beef to a serving platter.
2. Prepare vegetables: Heat the reserved bacon grease in a skillet. Add the onion and bell pepper and cook over medium-high heat, stirring occasionally, for about 5 minutes. Add the garlic and 1 teaspoon of salt and cook for 2 minutes.
   
   Add chili powder, cumin, paprika, oregano, and tomato paste and cook, stirring, for about 6 minutes (if the mixture starts to burn, add a little water).
   
   Pour in the beer and cook the vegetables for another 3 minutes.
3. Add the ground meat, cocoa powder, tomatoes with their liquid, meat broth, and beans to the vegetables and bring to a boil. Simmer over low heat, stirring occasionally, for about 1 hour and 30 minutes.
4. Add hot sauce to the chili con carne and season with salt to taste. If the chili is too thick, add more broth.
   
   Divide the prepared Chili Con Carne with Beer into portions and top with bacon, cheese, and green onions. Serve with sour cream.