• Cut 4 slices bacon into 1-inch pieces. In 5- to 6-quart Dutch oven, cook bacon and stew beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan; reduce heat. Add onion and garlic, and cook until onion is tender, stirring occasionally.

  • Add undrained tomatoes, cannellini beans, undrained chili beans, tomato puree, and beer. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in chipotle chile pepper, salt, and cumin. Cook, covered, for 30 to 45 minutes or until beef is tender. Add water to desired consistency, if you like.

  • Top with cheese and sour cream. Garnish with additional crumbled bacon, if you like. Makes 8 servings.

Nutrition Facts

439 calories; 11 g total fat; 81 mg cholesterol; 1226 mg sodium. 45 g carbohydrates; 42 g protein;