For the Chili

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2 lbs 80/20 Ground Beef

½ pack Thick Cut Bacon (optional, for added flavor)

All Purpose Seasoning (or salt, pepper, onion, and garlic)

1-2 tsp Beef Bouillon Powder

1 Onion (chopped)

1 Bell Pepper (chopped (any color))

1-2 Jalapeños (finely chopped (adjust to taste))

1 Can Chipotle Peppers in Adobo Sauce (chopped)

1 tbsp Cumin

1 tbsp Smoked Paprika

1 tbsp Chili Powder

2 tsp Cinnamon

2 tbsp Brown Sugar (optional, for a touch of sweetness)

28 oz Crushed Tomatoes

1 Can Tomato Soup

¼ cup Tomato Paste

1 Can Light and Dark Red Kidney Beans or 1 Can Black Beans (drained and rinsed)

1 tbsp Roasted Garlic or 2 tbsp Garlic Paste or Fresh Garlic (minced)

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For Serving

Rice or Cornbread

Optional Fritos (for added crunch)

Garnish: Sour Cream (Cheddar Cheese, Green Onion or Chives)

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1. Begin by dicing your veggies. The peppers are optional here but this is how I’ve always done it.

2. If you’re using bacon, chop it into small pieces and cook it in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. If skipping the bacon, proceed directly to browning the beef.

3. Add the ground beef to the pot with the bacon fat (or in a fresh pot if not using bacon). Break it up with a spoon and cook over medium-high heat until browned. Drain any excess fat if necessary, but leave a little for flavor.

4. Add the chopped onion, bell pepper, and jalapeños to the pot. Cook until the vegetables are softened, about 5 minutes. Stir in the roasted garlic or garlic paste and cook for another minute until fragrant.

5. Add the cumin, smoked paprika, chili powder, cinnamon, and beef bouillon powder to the pot. Stir well to coat the meat and vegetables with the spices.

6. Stir in the chopped chipotle peppers in adobo sauce, crushed tomatoes, tomato soup, and tomato paste. Mix until well combined. If you’re using brown sugar, add it now for a touch of sweetness.

7. Bring the mixture to a simmer. Reduce the heat to low and cover. Let it cook for at least 30 minutes, stirring occasionally. For a richer flavor, let it simmer for up to 2 hours if you have the time. This allows the flavors to meld together beautifully.

8. In the last 10-15 minutes of cooking, add the drained and rinsed beans. Stir to combine and heat through.

9. Taste the chili and adjust seasoning as needed. Add salt, pepper, or additional spices according to your preference.

10. When it comes to garnish and final plating, I like to use cheddar cheese, sour cream, and either rice or cornbread. The usual garnish is either chives or green onion.

11. You really can’t go wrong with some Fritos Scoops alongside a big bowl of Chili. This is about the only time I buy these chips honestly, lol.

12. Serve the chili hot over rice or with cornbread on the side. For a crunchy twist, top with Fritos. Garnish with a dollop of sour cream, shredded cheddar cheese, and chopped green onions or chives.