In a large Dutch oven over medium heat, add the minced bacon and cook until very crisp.  You can either leave the meat in the pot or use a slotted spoon to remove the bacon bits to add as a garnish later.  

Add in the onion and cook, stirring, until translucent, about 10 minutes.  Slide in the red bell pepper and garlic. Cook, stirring occasionally, until fragrant – approximately 4 minutes.

Pour in the beer and allow the alcohol to burn off, for about a minute.

Add the chicken stock, 3 cans of black beans with their juice, Worcestershire sauce, cumin, chili powder, hot sauce, and Adobo seasoning.  Stir well and bring to a boil.

Reduce the heat to low and simmer for 10 minutes.

Remove the soup from the heat.  Using an immersion blender, puree the soup to your desired consistency.  Stir in the last can of black beans with their juice.  

Return to the stove over medium heat.  Stirring often, bring the soup back to just under a simmer.  Stir in the cilantro and lime juice. Taste and adjust the seasonings for salt and pepper.

Serve hot, garnished with your choice of sour cream, shredded cheese, avocado, chopped onion, or tortilla strips.