In a large heavy pot or dutch oven over medium heat, add the bacon and stir until it starts to release its fat. Cook for about 6-7 minutes, then add in the onions. Cook while stirring until they start to turn translucent, about 6-7 minutes. Add the garlic and chili powder and cook for one minute. Add the chicken broth, beer, tomatoes, ketchup and Worcestershire, then stir in the beans. Turn the heat to high and bring to a boil, then reduce the heat, cover and let simmer for about 30 minutes. Season with salt and pepper to taste.

Serve the soup hot with bowls of cilantro, scallions, sour cream, cheddar cheese, lime wedges and plenty of tortilla chips on the side. Leftovers keep well in the refrigerator for up to a week, and can be frozen for up to 3 months.