6 center-cut bacon slices, chopped
1 medium yellow onion, chopped
1 small red bell pepper, chopped
2 jalapeño chiles, seeded and finely chopped
3 large garlic cloves, finely chopped
½ cup lager beer
5 (15-oz.) cans pinto beans, drained and rinsed
¾ cup barbecue sauce
¼ cup light brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon kosher salt
Preheat oven to 350°F. Cook bacon in a large skillet over medium, stirring occasionally, until crisp, 10 to 12 minutes. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of the drippings in skillet. Increase heat to medium-high. Add onion, bell pepper, jalapeños, and garlic; cook, stirring often, until tender, about 6 minutes. Add beer, and bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly reduced, about 3 minutes. Stir in beans, barbecue sauce, brown sugar, Worcestershire sauce, chili powder, and salt. Bring mixture to a simmer over medium-high. Remove from heat, and transfer mixture to a 2-quart baking dish. Cover with aluminum foil. Bake in preheated oven 20 minutes. Remove foil, and continue to bake until bubbling around edges and hot, 15 to 20 minutes more. Top with cooked bacon crumbles.
