Some Tex-Mex purists insist that chili contains beef, chilies, onions and not much else.  Thus, a dish like this with beans, celery, and carrots cannot be chili.  Well, if this stew is not chili it is a very close cousin.  This version is adapted from the Homesicktexan.com and makes 6 (11 oz.) servings.  I made it one day in the slow cooker and reheated it for dinner the next day.  (It could also have been made in a covered pot in a 300 degree oven.)

6 oz. bacon, cut into lardons

1 lb. chuck roast cut into 1-inch pieces

½ yellow onion, finely diced

1 carrot, finely diced

1 stalk celery, finely diced

6 cloves garlic, finely chopped

1 bottle lager beer

15 oz. can black beans, drained

15 oz. can pinto beans, drained

8 oz. can tomato sauce

28 oz. can diced tomatoes

½ cup chopped cilantro (most of a bunch)

1 bay leaf

3 Tbs. chili powder

1 Tbs. ground cumin

1 tsp. kosher salt

½ tsp. black pepper

2 Tbs. lime juice, optional

Sour cream for serving, optional

In a large cast iron skillet cook the bacon over medium-high heat.  When moderately crisp, remove the bacon to a slow cooker using a slotted spoon.  Add the beef to the skillet and brown the cubes on both sides.  With a slotted spoon put them in the slow cooker.  Add the onion, carrot, and celery, and cook until the onion is translucent.  Add the garlic and cook for another minute.

Remove the vegetables and put them in the slow cooker.  Deglaze the skillet with the beer and pour the contents into the slow cooker.

Add the beans, tomato, cilantro, bay leaf, chili powder, cumin, salt, and pepper to the slow cooker.  Turn on high and cover and cook until the beef is tender, around 6 hours.  Serve as is, or with the optional lime juice and sour cream.