Beef Chili with Bacon and Black Beans

This is a Sunday favorite for us in the cooler months. Perfect on game day, when you are hanging around the house for a few hours. If you have to go out, it's also fine to finish cooking it in a slow cooker, which we have done on a couple of occasions.
It's ok to double this recipe but for the 2.5 people in our house, this is plenty and then some!
8 or more servings.

Beef Chili with Bacon and Black Beans
10 slices bacon
1 medium onion, chopped fine
1/2 red bell pepper (ok if you use green), chopped
3 medium garlic cloves, minced or pressed
1/8 cup chili powder
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 pound 85% lean ground beef
1 15oz. can red kidney beans, drained and rinsed
1 15oz. can black beans, drained and rinsed
1 14oz. can diced tomatoes
1 14oz. can tomato puree

Cut 10 slices of bacon into 1/2 inch pieces. Fry the bacon in large Dutch oven over medium heat, stirring frequently until crisped up. Use a spatula or slotted spoon to remove the bacon to a bowl, then drain the bacon fat so that you are left with around 2 tablespoons.
Measure the spices into a small bowl.Put the bacon back in and add the onions, bell pepper and spice blend. Cook, stirring occasionally, until the vegetables are softened and beginning to brown.
Increase heat and add the ground beef. Cook, breaking it up, until no longer pink.

Add the beans, tomatoes, tomato puree, and 1/2 teaspoon of salt. Bring to a boil and then reduce heat to a simmer. Cover and simmer for an hour, stirring occasionally.

After an hour, remove the cover and cook for another hour, stirring occasionally. The chili will become thick, dark and rich. Optionally, we always sneak in a few pieces of chocolate. It seems to deepen the flavor. Serve in bowls with some condiments: I like to use a dollop of sour cream and some cilantro.
It's also nice to dip tortilla chips into. Other thoughts: sliced lime to squeeze on top, fresh diced tomatoes, diced avocado, sliced green onions, shredded Monteray Jack or cheddar cheese.

The flavor of this chili improves with age. If serving for a crowd, you should make it a day or two ahead. Leftovers (if you have some after a couple days) can be frozen for up to a month.Taster approved! (With lots of cheese and sour cream added since it is spicy.)