ALE BAKED BEANS
 
2 CUPS WATER
4 16OZ CANS PINTO BEANS
2 BAY LEAVES
1 14OZ CAN CHICKEN BROTH
1 YELLOW ONION (QUARTERED)
2 SLICES OF BACON
2 CUPS CHOPPED ONION
1 TABLESPOONFUL MINCED GARLIC
2 TEASPOONSFUL CHILI POWDER
3/4 CUP KETCHUP
1/2 CUP BROWN SUGAR
3 TABLESPOONSFUL DIJON MUSTARD
2 TABLESPOONSFUL WORCESTERSHIRE
1/4 TEASPOONFUL FRESHLY GROUND PEPPPER
1 12 OZ ALE (COOK'S CHOICE)

1. PREHEAT OVEN 300 DEGREES
2. USING SKILLET COMBINE WATER, BEANS, BAY LEAVES,CHICKEN BROTH, AND QUARTERED ONION. BRING TO BOIL THEN REDUCE HEAD TO SIMMER FOR 15 MINUTES. DRAIN INTO BOWL SAVING LIQUID IN SMALL BOWL. DISCARD ONION AND BAY LEAVES.
3. FRY BACON IN SKILLET. REMOVE BACON. USING HOT BACON GREASE BROWN CHOPPED ONION. REDUCE HEAT TO MEDIUM AND ADD GARLIC AND CHILI POWDER. SIMMER AND STIR UNTIL CARMELIZED. ADD KETCHUP, BROWN SUGAR, MUSTARD, WORCESTERSHIRE, PEPPER, ALE, AND 1/2 CUP OF BEAN LIQUID. BRING TO BOIL. REDUCE HEAT TO MEDIUM. STIR IN BEANS AND BACON. SIMMER FOR 10 MINUTES.
4. TRANSFER TO 9 X 13 DISH. BAKE AT 300 DEGREES FOR 45 MINUTES OR UNTIL THICK.