Ingredients

4 strips thick cut bacon, diced

1 medium yellow onion, diced

2 good sized garlic cloves, minced

1 pound ground beef

1 tablespoon chili powder

1 tablespoon ground cumin 

2  teaspoons smoked paprika

1 teaspoon dried oregano

Pinch of cayenne pepper

1 tablespoon tomato paste

1  28oz can crushed tomatoes

2  15oz cans kidney beans, drained and rinsed

2 cups chicken stock 

¼  cup light brown sugar

1 bay leaf

1 cinnamon stick

Olive oil 

Kosher salt

Freshly ground pepper

Sour cream, fresh cilantro, grated cheddar cheese, and avocado for serving

Place a medium heavy bottomed sauce pot over medium high heat. Add 2 tablespoons of olive oil and the bacon and cook, stirring frequently, until browned, about 5-6 minutes.

Add the onion, garlic, ground beef, the dried spices, tomato paste and 2 teaspoons of kosher salt and a few cracks of pepper. Use a wooden spoon to break up the ground beef. Cook, stirring frequently, until the beef is browned and the onions have softened a bit about 8-9 minutes.

Add the crushed tomatoes, kidney beans, stock,  brown sugar, bay leaf and cinnamon stick. Season with a teaspoon of kosher salt and some fresh pepper and give a good stir. Reduce the heat to low, cover the pot and simmer for 25-30 minutes to let the flavors infuse, stirring frequently. Taste for seasoning and add more salt and pepper if needed.

Fish out the bay leaf and cinnamon stick and serve bowlfuls topped with sour cream, cilantro and cheddar cheese and/or avocado to your liking.