Modified from recipe on The Chew website
1 lb bacon (chopped)
2 lbs ground beef
2 garlic cloves (chopped)
2 teaspoons ground cumin
1 teaspoon chili powder
1 large red onion (diced)
1 jalapeno (diced; optional)
2 tsp dried oregano
56 ounces canned fire roasted tomatoes
Diced Red Onions
In a large dutch oven or heavy-bottom pot, cook the bacon over medium heat until crispy (about 5-7 minutes). Remove bacon and reserve for garnish.
With the bacon drippings in the pot, add the beef and season generously with salt and pepper. Cook, stirring occasionally, until dark brown and crispy (about 10 minutes). Push the meat to the side and toss in the onions, jalapeno, and garlic.
Sprinkle in the seasonings and stir to coat. Cook for 2 minutes until softened then stir into the meat. Pour in the fire roasted tomatoes and adjust seasoning to taste.
Bring to a boil then reduce to a simmer. Cook, uncovered, for 30 minutes or until mostly thickened.
Serve with your choice of garnish and reserved crispy bacon.