Dice the bell peppers and onions and set them aside. The size here is really a personal preference.
Slice the bacon into strips and add it to a Dutch Oven with just enough olive oil to cover the bottom. Cook until crispy and remove from pan.
Next, add the Italian Sausage and Ground Beef to the pan. Try not to go crazy chopping it into a million small pieces as it will release too much moisture into the pan too quickly and your meat will steam instead of brown. Browning = Flavor.
Once the meat is cooked all the way through, chop it up into smaller pieces and then remove it with a slotted spoon or spider and set aside. DON'T throw the fat at the bottom of the pan away!
Add the peppers and onions to the pan and cook for 3-5 minutes or until soft.
Add your garlic and tomato paste and stir into your pepper mixture. Let brown slightly for 1-2 minutes but don't let it burn!
Next, add your diced tomatoes, chopped chipotle in adobo, browned meat, chicken stock, and all of your spices.
Give it a good mix, let it come to a simmer, and reduce the heat to low for 1-2 hours, stirring every 20 minutes to so.
Taste as you stir. I can not express how important this is! You may need a pinch more salt or a few more cranks of pepper. Season, taste, adjust. Repeat.
The longer you let it simmer the more flavorful and tender your pot of chili will become.
Garnish as you like with sour cream, shredded cheese, diced onion, jalapeno, or anything else you desire and enjoy!
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Notes
Taste as You Go: The key to perfect seasoning. Under seasoning will be the death of any good chili.Simmer Time: The longer you simmer, the better the flavors. We recommend at least 45 minutes, but ideally 2 or more hours.Stir Regularly: Especially when using a cast iron Dutch oven, make sure to stir your chili regularly, and keep the temperature low to prevent it from sticking and burning at the bottom.Check Expiry Dates: Always check the expiry dates on canned goods like diced tomatoes and tomato paste for the best flavor and quality.