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.