5 slices thick cut bacon
1 1/2 pounds ground beef
1 red bell pepper, diced
1 green pepper, diced
1 medium white onion, peeled and diced
1 jalapeño, seeds and ribs removed, diced
4 cloves garlic, peeled and minced
1 tbsp chili powder
1 tbsp onion powder
1 tsp smoked paprika
1 tsp cumin
3 cups beef stock
2 15 oz cans fire roasted tomatoes
2 15 oz cans red kidney beans
1 chipotle chili pepper in adobo sauce (more to taste)
red onion, diced
sour cream or greek yogurt
1. In a large dutch oven cook bacon over medium heat until crispy. Remove from oven and set aside. Add in the ground beef and cook until browned on all sides. About 8 - 10 minutes. Use a slotted spoon to remove the ground beef from the pan and set aside. Pour out the grease, reserving 1 tbsp.
2. Cook peppers, onion, and jalapeño over medium heat until softened, about 3 minutes. Add in the garlic along with the chili powder, onion powder, smoked paprika, and cumin. Toss so that the spices coat the vegetables. This will be dry.
3. Add in the beef stock and the chipotle pepper. Return the meat back into the pan and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes, uncovered.
4. Add in the kidney beans and cook for another five minutes. Season to taste with salt and pepper. Serve immediately with your favorite toppings.