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

Cook bacon until crisp; drain, reserving drippings in pan. Crumble bacon; set aside.

In drippings, brown meat. Add next 6 ingredients and 1 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 45 minutes.

Combine cornmeal and 1/4 cup water. Stir into hot mixture; add crumbled bacon. Return to boiling. Reduce heat; simmer, covered, 15 minutes. Serve with beans.

Serves 8.