3 lbs lean ground beef

6 slices bacon, chopped

2 sweet onions, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 green bell pepper, diced

4 cloves garlic, minced

2 (14.5 oz) cans diced fire-roasted tomatoes

1 (24 oz) can San Marzano whole peeled tomatoes (crush in pot)

1 (15 oz) can tomato sauce

2 (15 oz) cans dark red kidney beans, drained & rinsed

1/2 tube tomato paste

1 tbsp onion powder

1 tbsp garlic powder

4 tbsp chili powder (adjust to taste)

4 tbsp ground cumin (adjust to taste)

1 tbsp ancho chili powder

2 bay leaves

1/4 cup brown sugar

1 cup beef broth (or more to thin, if needed)

Salt and pepper, to taste

In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving drippings in the pot.

Add onions and bell peppers to the pot. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute or until fragrant.

Add ground beef and cook until browned, breaking it up as it cooks. Season with salt and pepper while cooking. Drain excess grease.

Stir in tomato paste and cook for 1 minute.

Add fire-roasted tomatoes, crushed San Marzano tomatoes, tomato sauce, beef broth, kidney beans, and brown sugar. Stir to combine.

Add in cumin, chili powder, other seasonings and bay leaf, adjusting amounts of seasoning to your personal preference. If the chili is too thick, add more beef broth to thin it to your desired consistency. Add cooked bacon and bring to a boil, then reduce to a simmer. Cover and cook for 30-40 minutes, stirring occasionally.

Before serving, remove bay leaves, and do a final taste test for seasonings, adding more cumin or chili powder if desired. I always end up adding more!

Serve with sour cream, shredded cheese, Fritos or corn chips. Enjoy!

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