Gail's Coors Light Chili

This Recipe Makes: Some chili!

2 stripsbacon
2 lbsbeef chuck, diced (don't use ground beef!)
2 cans(12 oz) Coors Light
2 tbspsChili powder
1 tbspdried oregano
1 tbspground cumin
1/2 tspcayenne pepper
2 tspWorcestershire sause
1 tbspcornmeal or masa harina
CookedPinto beans if you have to. (I hate beans. Leave these out! Dave)
Someshredded extra sharp chedder cheese
SomeCooked Rice
A fewCorn Bread Muffins
Jazz to taste!


Cook bacon til crisp; drain, save dripping in a large pot. (We use the gravy pot). Crumble bacon; set aside. Brown the beef in the bacon drippings. Add the next 6 ingredients and 1 teaspoon of salt. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Combine corn meal and 1/4 cup water. Stir into hot mixture; add crumbled bacon. Return to boiling. Reduce heat; simmer, covered 15 minute or til beef melts in your mouth! Add water and continue to simmer if you need to!
In a bowl, crush a corn muffin. Spoon in some rice. Put in some chili and top with shredded chedder!