Ingredients

4 slices bacon
1 cup chopped onion
1 large garlic clove, minced
3 cans (15 ounces each) pinto beans, drained
3/4 cup dark beer (or additional stock/broth)
1/4 cup beef stock or canned broth
2 medium tomatoes, chopped
1 or 2 jalapeno chilies, seeded, finely chopped
1 teaspoon sugar
1/4 cup chopped fresh cilantro
Pepper, salt to taste

Yield: 6 servings
Prep time: 1 hour

Directions

Cook bacon until crisp in a large skillet. Remove from pan and set aside. Drain all but 2 tablespoons bacon drippings from pan. Add onion and garlic; cook about 15 minutes, stirring often. Add beans, beer, stock, tomatoes, chilies and sugar. Bring to a boil. Reduce heat and simmer until thickened, stirring occasionally, 20 to 30 minutes. Cool, stir in cilantro and bacon.