- 1/4 pound bacon, coarsely chopped
- 2 pounds lean ground beef
- 1 28-ounce can Italian-style tomatoes, tomatoes chopped, juices reserved
- 2 15 1/2-ounce cans hot chili beans (with chipotle peppers) or other canned chili beans
- 1 1.48-ounce package chili seasoning mix
- Grated cheddar cheese
- Chopped onions
- Sour cream
- Sauté bacon in heavy large pot or Dutch oven over medium-high heat until brown, about 4 minutes. Drain off fat and discard. Add beef to pot and sauté until brown, breaking up clumps with back of spoon, about 7 minutes. Add tomatoes with juices, beans and chili seasoning mix. Bring chili to boil. Reduce heat to medium-low and cook until thickened to desired consistency, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.
- Ladle chili into bowls. Serve, passing cheese, onions and sour cream separately.