Step 1

In a large pot, brown the ground beef and ground Italian sausage until no pink remains, about 10-12 minutes. Drain the excess fat. Set the cooked meat aside in a large bowl. Rinse or wipe the pot to remove excess grease.

Step 2

In a skillet over medium heat, cook the bacon until the fat renders and it begins to crisp. Let cool then chop into bite size pieces. Reserve 1 teaspoon of the grease.

Step 3

In the original pot, add the spices and a teaspoon of reserved bacon grease. Toast for about 30 seconds, until fragrant and add the garlic and tomato paste.

Step 4

Stir together and add the chopped bell pepper and onion. Let cook for 1 minute then pour in the broth and can of rotel.

Step 5

Add the cooked ground meat into the bowl and the bacon and stir to combine. Increase the heat and bring to a rolling boil for 5 minutes then reduce heat to a simmer and cook for 3 hours over low heat, stirring occasionally. The liquid will reduce and flavors will develop the longer it cooks. Cook for slightly less time if you prefer a less thick chili.

Step 6

Top with your preference of toppings such as sour cream, shredded cheese, onions or jalapeños.