Dutch Oven Chili

In a large pot or Dutch oven over medium heat, cook the chopped bacon until it just begins to turn crispy. Leave the bacon and rendered fat in the pot.

Add the ground beef to the pot and cook until browned, breaking it apart as it cooks. Stir in chili powder, garlic powder, onion powder, paprika, black pepper, oregano, cayenne, and kosher salt as the meat browns. Retaining the fat is preferred but draining excess fat is optional if using a higher-fat beef.

Stir in the onion, carrots, yellow bell pepper, and jalapeños. Cook for 5-10 minutes until the onions are slightly translucent. Add the zucchini and plum tomatoes and cook for another 5 minutes.

Pour in the tomato sauce, diced tomatoes, black beans, and white beans. Stir everything together.

Bring to a gentle boil, then reduce heat to low. Let the chili simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until the flavors meld and the chili thickens. Add a half a cup of water if needed. Add additional salt or ground pepper if needed.

Serve hot with your favorite toppings like shredded cheese, sour cream, fresh cilantro, or corn bread.