Ingredients

• 1 lb (450 g) ground beef
• 6 pieces of bacon, cut into pieces
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 can (796 ml) of crushed tomatoes
• 1 can (540 ml) of drained and rinsed red kidney beans
• tomato paste
• 250 ml beef broth
• chili powder
• ground cumin
• smoked paprika
• dried oregano
• Salt and pepper to taste
• oil

Instructions

1. In a large pot, cook the bacon over medium heat until crispy. Remove and reserve, leaving the fat in the pot.
2. Add the ground beef to the pot and cook until well browned. Drain excess fat if necessary.
3. Add the onion, garlic, and bell pepper, then cook 5 minutes until tender.
4. Add the tomato paste, chili powder, cumin, smoked paprika, and oregano. Mix and cook 1 minute to release flavors.
5. Pour in diced tomatoes and beef broth. Stir well.
6. Add red kidney beans and reserved bacon. Season with salt and pepper.
7. Let simmer over low heat for about 1 hour, stirring occasionally
9. Let rest 10 minutes before serving to allow flavors to develop.
10. Note: Can be prepared ahead of time and reheated, the flavor will still be better the next day. Adjust the spice level to your liking by adding hot pepper or hot sauce.