Spicy Tex-Mex Chili con Carne

In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the cubed beef to the pot and brown on all sides in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside with the bacon.

Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and minced jalapeño and serrano peppers, and cook for another 1-2 minutes until fragrant.

Stir in the ancho chile powder, chipotle chile powder, cumin, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, until spices are fragrant.

Return the browned beef and cooked bacon to the pot. Add the undrained diced tomatoes and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the beef is very tender. Stir occasionally.

Add the drained and rinsed kidney beans and black beans to the pot. Stir well and continue to cook, uncovered, for another 30 minutes, allowing the chili to thicken.

Taste and adjust seasoning, adding more salt, pepper, or cayenne pepper if desired for extra heat. Ensure internal temperature of beef reaches a safe 160°F (71°C).

Ladle the hot chili into bowls.

Serve immediately, topped with your favorite garnishes such as shredded cheddar cheese, a dollop of sour cream, chopped cilantro, or sliced jalapeños.