Tex-Mex beef and bean stew, aka Lakemont chili

Step 1

In a large cast-iron skillet, on medium-high heat, cook the bacon until just beginning to crisp, about 8 minutes, turning once. With a slotted spatula, remove the bacon, leaving the grease in the skillet. When cool enough to handle, crumble the bacon and place it in a 6-quart slow cooker.

Step 2

Meanwhile, add the beef to the skillet and while occasionally stirring, cook on medium-high heat until browned. With a slotted spatula, remove the beef and place into the slow cooker.

Step 3

Add to the skillet the onion, carrot, and celery, and while occasionally stirring, cook until softened, about 5 minutes. Stir in the garlic and cook for 30 more seconds.

Step 4

Take the vegetables and add them to the slow cooker, then pour the beer into the skillet, swirl around, scraping the bottom of the skillet to get all the browned bits, and the pour it into the slow cooker.

Step 5

Add to the slow cooker the beans, tomatoes, tomato sauce, cilantro, bay leaf, chili powder, cumin, salt and pepper. Cover the pot and cook on low for 6-8 hours or high for 4-6 hours or until everything is well blended, tender, and good.

Step 6

Alternatively, you can cook it in a covered Dutch oven or pot in the oven at 325°F for 3-4 hours.

Step 7

Before serving, taste and adjust seasonings. Then stir in the lime juice. Serve topped with sour cream.