Heat 1 tablespoon oil in a large Dutch oven
over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder
, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
Add the beer
and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans
, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer
for loose to super-thick chili. Cool and store for make-ahead meal.
Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions