Crisp the bacon. Add chopped bacon to a large heavy pot or Dutch oven over medium heat. Cook until the fat renders and the pieces are crisp. Transfer bacon to a paper towel–lined plate and leave about 2 tablespoons of fat in the pot.

Brown the beef. Increase heat to medium-high. Add the ground beef, season with a pinch of salt and pepper, and cook, breaking it up, until well browned. If there’s excess grease, drain a bit, but keep enough to coat the vegetables.

Sauté the aromatics. Add onion, bell pepper, and jalapeño. Cook 5–6 minutes, stirring occasionally, until softened and lightly browned. Add garlic and cook for 30–45 seconds until fragrant.

Toast tomato paste. Stir in the tomato paste and cook 1–2 minutes, letting it darken slightly. This concentrates flavor and adds body.

Bloom the spices. Add chili powder, cumin, smoked paprika, and oregano. Stir into the mixture for 30–60 seconds to wake up the spices. If the pot looks dry, add a teaspoon of oil.

Build the base. Pour in crushed tomatoes and beef broth. Add chipotle peppers and adobo sauce, brown sugar (if using), and half of the cooked bacon. Stir well, scraping up any browned bits from the bottom of the pot.

Simmer low and slow. Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 30–45 minutes, stirring occasionally. The chili should thicken and the flavors will meld.

Add the beans. Stir in the beans and continue to simmer uncovered for another 10–15 minutes. Adjust thickness with a splash of broth or water if needed.

Finish and balance. Taste and season with salt and pepper. Add 1–2 teaspoons of apple cider vinegar or lime juice to brighten. Stir in most of the remaining bacon, reserving some for topping.

Serve. Ladle into bowls and top with sour cream, cheese, scallions, cilantro, and crispy bacon. Offer hot sauce and tortilla chips on the side.