1. Start By Cooking The Bacon. In a large pot or Dutch oven, cook the bacon over medium heat until crisped and browned.
2. Cook The Meat. Add the ground beef to the pot and stir, breaking up the beef with your spoon until the meat is cooked through and browned. I use extra-lean ground beef so I don’t have extra fat to drain, but if needed, you can drain extra fat from the pan. I recommend leaving in at least 1-2 Tablespoons for flavor. 
3. Cook The Veggies. Next, add the onion and bell peppers to the pan. Cook 4-5 minutes over medium heat, stirring to scrape up any browned bits from the bottom of the pan. Add garlic cloves and green chiles and cook 1-2 minutes more. 
4. Add Spices. Sprinkle in chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper (and chipotle chili powder, if using). Cook and stir 1-2 minutes, or until fragrant. 
5. Stir In Beans & Tomatoes. Then, add pinto beans, kidney beans, fire roasted tomatoes, and tomato paste. Pour in the water or broth and stir to combine. 
6. Bring To A Simmer. Bring the chili to a boil over medium-high heat, then reduce heat to medium-low and simmer 20-30 minutes, stirring periodically. This will help the veggies soften and help the flavor develop. 
7. Serve & Store. Spoon chili into bowls and top with your favorite chili toppings. Store leftover chili in an airtight container in the fridge 3-4 days, or freeze up to 2 months.

To Freeze:

To freeze chili, I recommend storing flat in freezer bags. (Scoop cooled chili into freezer bags, seal shut, then lay bags flat on a plate or cutting board until frozen solid. This way they store better and thaw faster later. Thaw frozen chili in the refrigerator or heat up on the stove to enjoy later.