BACON BEER & CHEESE SLOPPY JOES

In a large skillet cook the bacon on medium high heat for 2-3 minutes or until crispy but still bendable. Remove the bacon from the pan and drain all but two tablespoons of the fat. Add the onions and cook for 4-5 minutes, or until softened. Add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks. Cook until well browned (5-6 minutes), then add in the ketchup, tomato paste, Worchestershire sauce, dijon mustard, beer and beef broth. Stir well, continue cooking until the sauce starts to evaporate and the mixture becomes “sloppy” (about 5-6 minutes). Add in the chunks of cheddar and cooked bacon crumbles a minute before serving and stir just slightly to melt them into little puddles. Toast the buns then spoon over the mixture and top with additional bacon (if desired).