Ingredients:

  • 1 pound ground beef
  • 4 slices smoky bacon, diced
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1-2 chipotle peppers in adobo sauce, chopped
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish
  • Sour cream or Greek yogurt for garnish (optional)
  • Shredded cheese for garnish (optional)

Instructions:

  1. In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat.
  2. In the same pot, add chopped onion and red bell pepper. Sauté until softened (about 5 minutes). Add minced garlic and cook until fragrant (1 minute).
  3. Increase heat to medium-high, add ground beef, and cook until browned, breaking it apart as it cooks (about 5-7 minutes). Drain excess fat if necessary.
  4. Stir in diced tomatoes, kidney beans, pinto beans, beef broth, cooked bacon, and all spices (chili powder, cumin, paprika, chipotle peppers).
  5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30-45 minutes, stirring occasionally. Cook until thickened and flavors meld together.
  6. Taste and adjust seasoning with salt, pepper, or additional chipotle as desired.
  7. Ladle chili into bowls and garnish with cilantro, sour cream, and cheese as desired.