8 ounces bacon, cut into 1/2-inch pieces (about 8 strips)
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into 1/2-inch cubes
2 tablespoons garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes (or to taste)
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (or to taste)
2 lbs 85% lean ground beef
2 (16 ounce) cans black beans, drained and rinsed
1 (28 ounce) can diced tomatoes with juice
1 (28 ounce) can tomato puree
table salt, to taste
2 limes, cut into wedges
fresh tomato, diced
red onion, chopped
cilantro leaf, chopped
shredded monterey jack cheese or cheddar cheese
Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
Pour off all but 2 tablespoons fat, leaving bacon in pot.
Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.