Start by dicing your uncooked bacon slices. Add them to a large pot or Dutch oven, over medium-high heat and cook until the bacon pieces are crispy, about 8 minutes. Remove the bacon from the pot to a paper-towel lined plate, reserving the bacon grease in the pot.
Add the onion, jalapeño, and garlic to the bacon grease in the pot and cook until soft, about 2-3 minutes.
Once the veggies are soft, add the ground beef. Cook the beef until it is no longer pink, breaking it up as it cooks. Depending on the beef you use, you may need to drain off some of the fat. Ideally, you want about 1-2 tbsp left in the pot for flavor.
Add the rest of ingredients to the pot- the beef broth, pinto beans, kidney beans, diced tomatoes, bacon, tomato sauce, tomato paste, chili powder, cumin, paprika, sugar, crushed red pepper flakes, salt, and pepper. Give everything a good stir and bring to a boil.
Once the chili has been brought to a boil, reduce the heat to low (so that it’s at a gentle simmer) and let it cook until it reaches a desired thickness. Stir occasionally.
It should take about an hour to an hour and a half to thicken up. When done, top with all desired fixin’s. Enjoy!