Directions
Heat a large stockpot or Dutch oven over medium-high heat.
Add the ground beef, chopped bacon, and sausage (if using) to the hot pot. Use a wooden spoon to break up the meat and cook until evenly browned, about 8-10 minutes. Carefully drain off any excess grease.
Add the chopped onion, celery, green and red bell peppers, and chili peppers to the pot.
Sauté for 5-7 minutes, until the vegetables begin to soften.
Stir in the minced garlic, chili powder, cumin, and paprika.
Cook for 1 minute more, until the spices are fragrant.
Pour in the tomato sauce and beef broth.
Add the fresh oregano, basil, sea salt, black pepper, and cayenne pepper.
Stir everything together until well combined.
Bring the chili to a gentle simmer, then reduce the heat to low.
Cover the pot and let it cook for at least 2 hours, stirring occasionally to prevent it from sticking to the bottom. The longer it simmers, the richer the flavor will be.
After 2 hours, taste the chili and adjust seasonings as needed. You may want more salt, spice, or chili powder.
Serve hot, garnished generously with a fried egg, cubed avocado, and crumbled bacon. This recipe makes approximately 12 servings and tastes even better the next day.
