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    5 strips uncooked bacon chopped
    1 large yellow onion diced (about 1 cup)
    1 red pepper diced
    3 cloves garlic minced (about 1 Tablespoon)
    1 lb ground beef
    1 Tablespoon brown sugar
    1 Tablespoon chili powder
    1 Tablespoon ancho chili powder
    1-1/2 teaspoons smoked paprika
    1 teaspoon cumin
    1 teaspoon onion powder
    3/4 teaspoons ground black pepper
    1/2 teaspoon salt
    1/8 teaspoon cayenne pepper
    1 1/4 cup beef broth
    15 oz dark red kidney beans lightly rinsed and drained
    15 oz black beans lightly rinsed and drained
    14.5 oz diced fire roasted tomatoes undrained
    7 oz can fire roasted green chilis
    1/4 cup tomato paste
    1 Tablespoon Worcestershire sauce
    Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips
    1. Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. 
    2. Remove bacon to a paper towel lined plate and drain all but 1-1/2 Tablespoons of grease.
    3. Add onion and pepper and cook until softened, about 3-5 minutes.
    4. Add garlic and cook until fragrant (about 30 seconds).
    5. Add beef, breaking apart with a spatula as you cook. 
    6. Once meat is partially (about 50%) browned, add sugar and all spices 
       (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
    7. Add all remaining ingredients
       (beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce) and your cooked bacon and stir well.
    8. Bring to a boil and cook 1-2 minutes, stirring frequently.
    9. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.