Pat meats dry with paper towels and measure spices, dice the onion and pepper, and mince garlic. Have your Dutch oven (or heavy-bottom pot) preheated and ready — browning moves quickly once started.

Place the diced bacon in a cold Dutch oven and warm over medium heat. Render until the fat is released and pieces are golden and crisp (about 8–10 minutes). Using a slotted spoon, remove most of the crisp bacon and set aside for garnish; leave the rendered fat in the pot.

Increase heat to medium-high. Season cubed chuck lightly with salt. In batches (do not crowd), add cubes to the hot fat and sear until deeply browned on all sides. Remove browned cubes and set aside. Browning in batches ensures proper Maillard reaction and prevents steaming.

If the pot is dry, add 1 tablespoon neutral oil. Add the ground beef, season lightly, and break it up with a spoon. Brown until caramelized and most moisture has evaporated (6–8 minutes). Leave the browned bits (fond) on the bottom — they’re flavor.

Lower heat to medium and add the diced onion and optional red bell pepper. Sauté 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to deepen its flavor.

Pour in ½ cup beef stock and use a wooden spoon to scrape up all fond from the bottom of the pot. Return the seared cubed beef (and any juices) to the pot along with the browned ground beef.

Stir in chili powder, ground cumin, smoked paprika, chipotle powder, dried oregano, black pepper, Worcestershire sauce (if using), and remaining beef stock. Add crushed tomatoes if you’re using them. Bring mixture to a gentle simmer.

Reduce heat to low and partially cover the pot. Simmer gently for 1½–2 hours, stirring every 15–20 minutes and checking liquid level. Short-rib or chuck benefits from this slow simmer to break down collagen into silky mouthfeel.

About 15 minutes before serving, stir in the reserved crispy bacon. Taste and adjust seasoning — add more salt, a pinch more chipotle for heat, or 1–2 tablespoons apple cider vinegar to brighten flavors. Stir in butter if using for a glossy finish. If the chili is too thin, uncover and simmer on medium heat to reduce; if too thick, add a splash of stock.

Ladle into warm bowls and garnish as desired (cheddar, scallions, sour cream, lime). For a carnivore-style serving, add a soft-cooked egg, extra crisp bacon, or serve with pork rinds.

Slow cooker: Sear meats first for best flavor (optional). Transfer everything to slow cooker, cook low 6–8 hours or high 3–4 hours. Reduce on high uncovered for 15–30 minutes if needed.

Pressure cooker/Instant Pot: Sauté bacon and brown meats using Sauté function, add aromatics and spices, deglaze well, seal and cook High Pressure 20–25 minutes (25 for tougher cuts). Natural release 10–15 minutes. Reduce on Sauté if necessary.