Method
- Set a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pot and brown evenly, breaking the meat up as it cooks. Drain off the excess fat.
- In a separate skillet, cook the bacon until crisp. Lift it out, crumble it, and add it to the stock pot.
- Cook the onion and bell pepper in the bacon drippings for about 5 minutes, until the onions go translucent. Tip the lot into the stock pot.
- Add the drained beans, both cans of tomatoes, the tomato paste, and the beef stock to the pot. Stir in all the spices, garlic, and Worcestershire sauce.
- Bring to a gentle simmer, then cover and let it cook over low heat for at least 2 hours, stirring occasionally. Longer is better — the flavours deepen and the chili tightens.
- Taste and adjust salt, pepper, and chili powder. Serve with grated cheese, sour cream, sliced avocado, or whatever your heart wants on top.