Meaty Mushroom Chili

Meaty Mushroom Chili 1 1/2 pounds ground beef 12 ounces button mushrooms, washed and chopped 4 slices bacon, chopped 1 yellow onion, chopped 1 red pepper, diced 4 cloves garlic, minced 1 jalapeno, seeds and membranes removed, diced 3 tablespoons chili powder 2 teaspoons cumin 1 teaspoon dried oregano 1 teaspoon sugar 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 2 (14 ounce) cans diced tomatoes 1 (15 ounce) can tomato sauce 2 (16 ounce) can kidney beans, rinsed and drained 1 (16 ounce) can pinto beans, rinsed and drained 1 cup beef broth In a large skillet or dutch oven, combine the ground beef and chopped mushrooms and cook over medium-high heat until meat is browned and no longer pink. Drain off any fat and transfer the meat to a bowl. Add the chopped bacon to the same skillet or dutch oven and cook until crispy, then transfer to the bowl with the meat and mushrooms using a slotted spoon adn drain all but 2 tablespoons of the bacon fat. Add the onion, pepper, garlic, and jalapeno to the bacon fat in the skillet or dutch oven and cook over medium heat, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes. Stir in the seasonings and spices until evenly distributed. Return the meat and mushrooms back to the dutch oven (if using) or transfer everything to a slow cooker and add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and broth. If finishing on the stovetop, bring to a boil, then reduce heat to medium-low and simmer, covered for 2 hours. If using the slow cooker, cook on low for 7 to 8 hours or on high for 3 to 4 hours. Serve garnished with sour cream, grated cheddar cheese, diced avocado, jalapeno slices, and corn chips.