Place chopped bacon in a cold Dutch oven over medium heat. Cook, stirring occasionally, for 8-10 minutes until bacon is crispy and fat has rendered. You want a good amount of liquid bacon fat in the pot.

Add diced onions and sliced garlic to the pot with the bacon and its fat. Cook for 4-5 minutes, stirring occasionally, until onions are soft and translucent.

Add diced bell peppers to the pot and sauté for 3-4 minutes until they begin to soften.

Season the mixture with 1 tablespoon smoked paprika and 1 tablespoon chili powder. Stir well to coat everything in the spices and let cook for 1 minute to bloom the spices.

Pour in 2 oz (about ¼ cup) filtered water. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot—this is pure flavor! Once dissolved, use a slotted spoon to remove the bacon and vegetable mixture, leaving the flavorful fat behind in the pot. Set the mixture aside in a small bowl.

Add 1 tablespoon avocado oil to the Dutch oven (if the pot looks dry).

Add ground beef to the pot. Break it apart with your spoon and let it brown for 3-4 minutes.

Season the browning ground beef with a good pinch of salt and pepper.

Add the diced stew meat to the pot with the ground beef. Stir to combine.

Now add all remaining seasonings: 1 tablespoon chili powder (additional), Spicewella Taco Seasoning packet (5 tsp), 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. Note: The Spicewella seasoning has salt in it, so taste before adding the full amount of additional salt. Stir well to coat all the meat in the spices.

Continue cooking for 5-6 minutes, stirring occasionally, until the ground beef is fully cooked (no longer pink) and the stew meat is browned on all sides.

Return the reserved bacon and vegetable mixture to the pot. Stir well to incorporate everything together.

Add the diced tomatoes with all their juice to the pot. Stir until everything is well incorporated. Let cook for 2-3 minutes.

Add the drained and rinsed kidney beans (if using). Stir everything together until well combined.

Bring the chili to a gentle simmer, then reduce heat to low. Cover the pot with a lid and let simmer for 20 minutes. This is when all the flavors meld together beautifully.

Remove the lid and continue simmering for another 30-40 minutes, stirring occasionally, until the chili has thickened to your liking. The longer it simmers, the better it gets.

Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with your favorite toppings.