Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until it’s crispy. Transfer the cooked bacon to a paper towel-lined plate and set aside.

Brown the Beef: In the same skillet, using the rendered bacon fat, brown the ground beef over medium-high heat until no longer pink, breaking it up with a spatula as it cooks. Drain the excess fat and transfer the beef to the crockpot.

Sauté the Vegetables: In the same skillet, add the chopped onion and green pepper. Sauté over medium heat until they are softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Combine Ingredients in Crockpot: Transfer the sautéed vegetables to the crockpot. Add the cooked bacon, undrained fire-roasted tomatoes, Rotel, tomato paste, and Worcestershire sauce. Stir to combine.

Add Seasonings and Beans: Stir in the salt, cumin, chili powder, cayenne pepper, smoked paprika, and brown sugar. Add the rinsed and drained kidney beans and black beans. Pour in the beef broth and mix everything well.

Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. The chili is ready when it’s thickened and flavors are well combined.

Serve: Once the chili is done, give it a taste and adjust the seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips.