My Chili- a work in progress

-Prep all vegetables ahead of time, this will make it go quicker. The veggies can be trimmed and cut in anyway, it really only maters to you, I prefer a large dice on everything, with a couple exceptions. Dice up the onions and bell peppers. Roast and smash the garlic cloves; roast in a 400° oven while everything else is being prepped, roast for 15 min. Separate the chipotle chilis from the adobo sauce and mince the peppers, save both. -Oil a large pot with 2 teaspoons of peanut oil, brown the ground beef in the pot over medium heat. Any meet (or none) can be used, I have built this with ground turkey, chicken, lamb, bison and venison; and all came out just great. Ultimately, I prefer good old beef. -As the beef browns, add the chili powder, ground cumin and paprika, mix well. Once brown, remove from pot and set aside. -Add 2 more teaspoons of peanut oil to the pot, then add the bell peppers, onions, black pepper and smoked sea salt to the pot. -Crumble the precooked bacon into the pot. Add the chipotle peppers and garlic to the pot. Mix well and continue to cook over medium heat for 2-3 min, just to open them up. Add the ground beef back to the pot. -Add the can of diced tomatoes, fill that can with water and add to the pot. Add the Drained chickpeas(I used to use corn here, to each his own) and drained beans(I use Texas red beans) -Cover and simmer for 15 min, check occasionally and stir. You can continue to simmer till it reaches the thickness you like, or add cornbread mix(small amounts at a time) to thicken faster, or water to thin it out if desired. Top with cheese, sour cream, avocado, yogurt or serve nude; your choice. I always serve mine with fresh cornbread, just get the jiffy mix and make as instructed. This can bake while you simmer.