Preparation

Arrange bacon in an even layer in a HexClad Hybrid 8 Qt Pot and place over medium heat. Cook, tossing occasionally, until fat renders and bacon is crisp and golden,12 to 15 minutes. Using a slotted spoon, remove bacon to a paper towel lined plate. Pour bacon fat into a small heatproof bowl. 

Return pot to high heat and add 1 tablespoon of the reserved bacon fat and the beef. Season with salt and pepper. Cook, breaking up meat with the back of a spoon and stirring occasionally, until meat is cooked through and golden in places, about 15 minutes. Scrape beef into a colander set over a large heatproof bowl, let excess fat drain. Discard excess fat.

 
Return pot to medium-high heat. Add 3 more tablespoons of reserved bacon fat, onions, carrots, and garlic. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add chili powder, ancho chili powder, paprika, cumin, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute.

Stir in broth, crushed tomatoes, beer, tomato paste, and half of the cooked bacon (reserve remaining half for serving). Bring to a boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until thickened and full flavored, 45 minutes to 1 hour. 

Mix beans into pot and simmer 5 minutes more until beans are warmed. Season with salt and pepper. Ladle into bowls and serve with reserved bacon and desired toppings.