Add the chopped bacon to a large Dutch oven set over medium-high heat. Once the bacon sizzles, reduce the heat to medium-low and cover with a lid.

Cook low and slow, stirring occasionally. Once the bacon is golden, remove the lid and cook until desired doneness.

Use a slotted spoon to transfer the bacon to a plate lined with paper towels and set aside. Reserve 2 tablespoons of leftover bacon grease.

Over medium-high heat, add 1 tablespoon of reserved bacon grease back to your Dutch oven, then add the ground beef.

Brown the beef and season with salt and pepper. Transfer the beef to a clean plate and set aside.

Add the remaining tablespoon of bacon grease to your pot and set over medium heat.

Add the diced onions and cook for 5-7 minutes, until soft and translucent. Sprinkle with salt, cumin, garlic powder, chili powder, and sugar. Mix well.

Stir in the tomato paste and cook for 1-2 minutes, stirring continuously. Add the diced tomatoes and tomato sauce, and bring to a simmer.

As soon as your onion and tomato mixture simmers, return the bacon and ground beef to the pot.

Stir in the kidney beans and add 2-3 cups of low-sodium broth. Mix well.

Allow your chili to simmer for 15-20 minutes before serving. Taste and add more salt, pepper, or spices if needed.

If your chili is too thick, add more broth.

Serve with your favorite toppings, like sour cream, shredded cheddar cheese, chopped green onions, and Tabasco sauce, if desired.