Prep your ingredients by chopping onion and mincing garlic.
In a large soup/stock pot heated over medium high heat, cook bacon until crispy. Drain bacon on a paper towel and chop up for later. Leave rendered fat in the pot.
Increase heat to high and in batches brown the meat being careful not to over crowd the pan. After browning, remove meat to a bowl or plate. This should take 3-4 batches depending on your pot size.
Add 2 tablespoons ghee to a pot, once melted add the onion and sauté 6-8 minutes until translucent.
Meanwhile in a blender or food processor add fire roasted tomatoes and chipotles in adobo sauce (add all contents from both cans). Blend/Process until the mixture appears to be the consistency of a jarred marinara sauce. Reserve for a later step.
Add Salt, Black Pepper, Chili Powder, Cumin, and Oregano to the onions. Cook for 2 minutes until spices become fragrant.
Add back the bacon and meat to the pot.
Add the tomato/chilis in adobo sauce mixture, garlic, beef broth, and kidney beans (optional).
Bring to a boil, then reduce to a low simmer. Simmer with the lid on for 1-2 hours.
Serve chili with toppings of your choice! My family enjoys cheddar cheese, sour cream, avocado, and green onion!
