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Coors Spicy Chili



  • 2 strips bacon
  • 2 pounds beef chuck, diced
  • 2 (12 ounce) cans Coors Beer
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano, crushed
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon cornmeal or Masa Harina
  • Cooked pinto beans


  1. Cook bacon until crisp; drain, reserving drippings in pan. Crumble bacon; set aside.
  2. In drippings, brown meat. Add next 6 ingredients and 1 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 45 minutes.
  3. Combine cornmeal and 1/4 cup water. Stir into hot mixture; add crumbled bacon. Return to boiling. Reduce heat; simmer, covered, 15 minutes.
  4. Serve with beans.

Serves 8.


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