One good chili con carne recipe comes from the Food Network Kitchen. To make this chili, cook 6 slices of bacon until crisp, about six to eight minutes per side over medium-high heat. Transfer the bacon to a paper towel, and crumble it when cool.
Pour out and reserve all but 1 tablespoon of the pan drippings. Set the heat to medium-high, and cook 1 pound of ground beef chuck in the drippings until brown, approximately eight minutes. Remove the beef with a slotted spoon, and wipe down the pan.
Heat another tablespoon of the pan drippings in the same pan, and add 1 chopped large onion and 1 large chopped green bell pepper. When the vegetables are soft, after approximately five minutes, add 4 finely chopped cloves of garlic and 1 teaspoon of kosher salt. Cook the ingredients for an additional two minutes, and then add 1/4 cup of chili powder, 1 tablespoon of ground cumin, 2 teaspoons of paprika, 2 teaspoons of dried oregano and 2 tablespoons of tomato paste.
Cook the combined ingredients for approximately six minutes, or until the color of the paste turns a brick red. Pour in 1 12-ounce bottle of amber beer, and cook it until it mostly reduces, approximately three minutes.
Mix in the ground beef, and add 2 tablespoons of unsweetened cocoa powder, 1 28-ounce can of whole plum tomatoes, 1 1/2 cup of low-sodium beef broth, and 2 15-ounce cans of drained and rinsed black beans. Stir the chili occasionally over low heat until it thickens, approximately one hour 30 minutes. Add 1 tablespoon of hot sauce, and garnish the chili with the crumbled bacon, shredded cheddar cheese, sliced scallions and sour cream.