This stovetop dutch oven chili is comfort food to the max. Made with ground beef, bacon, kidney and pinto beans, poblano peppers and a smoky seasoning, it's sure to keep you cozy.
Dice the bacon. Heat a 5 or 6-quart dutch oven over medium heat and add the bacon to cook. Cook stirring occasionally, for 5-6 minutes or until the bacon is browned.
While the bacon is cooking, prep the garlic, onion, and peppers as noted.
When the bacon is browned, add in the garlic, onion, peppers and ground beef. Break the beef into small chunks and cook, stirring occasionally, until the beef is browned, about 7-8 minutes.
While the beef is cooking, make the chili seasoning by combining the seasoning in a small bowl and mixing. Gather the remaining ingredients.
Once the beef is browned, add in the chili seasoning and stir to incorporate.
Then, add in the canned tomatoes, pinto beans, kidney beans, and beef broth. Stir to mix.
Turn the heat up and bring the chili to a quick boil. Then, turn the heat down to low to simmer. Cover and simmer for 2 hours, stirring occasionally.
Ladle into bowls and add any optional toppings as desired. Enjoy.