6 ct slices of thick-cut hickory smoked bacon, chopped

1 lb. ground beef

2 ct Tbsp. chili powder

2 tsp. garlic powder

1 tsp. paprika

1 tsp. oregano

1 ct t tsp. ground cumin

1 tsp. tsp salt

1 tsp. black pepper

2 cans 15.5 oz. dark red kidney beans, drained and rinsed

1 can 14.5 oz diced tomatoes with green chilis

1 can 14.5 oz fire-roasted salsa, medium

2 ct Tbsp. Worcestershire sauce

1 ct Sour cream for serving

1 ct Shreddded mild cheddar cheese, for serving

1 ct Chopped fresh scallions, for garnish

1 ct I

1 ct nstructions:

1 ct Heat a Duch Over or large pot over medium heat. Add chopped bacon and cook until crisp. approx 5-7 mins Remove and transfer to a paper towel lined plate to drain.

1 ct Add ground beef and cook breaking into small crumbles. Cook until browned completely. Drain grease.

1 ct Add bacon and drained ground beef back to the pot.

1 ct Add chili powder, garlic powder, paprika, oregano, cumin, salt, and pepper and stir to coat meat with spices.

1 ct Add beans, diced tomatoes, salsa, and Worcestershire sauce to the mixture.

1 ct Reduce heat to low and simmer for 30 minutes, stirring occasionally.

1 ct Ladle chili into serving bowls. Top each bowl with sour cream, and cheese. Garnish with scallions.

1 ct Serve and enjoy!