Fire-Roasted Tomato, Beef, and Chipotle Chili

From RACHAEL RAY 30-MINUTE GET REAL MEALS. This yummy chili has bacon, beef and a smokiness from the tomatoes, chipotle chili’s, and smoked cheddar…so good!

4 SERVINGS
4 slices applewood-smoked bacon or black pepper bacon
1 tablespoon vegetable oil (once around the pan)
2 pounds ground sirloin
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
4 garlic cloves, chopped
1 medium to large yellow onion, finely chopped
1 red bell pepper, cored, seeded, and chopped in 1/4-inch dice
1 teaspoon ground chipotle chili powder (on spice aisle next to dark chili powder) or 1 teaspoon chipotle chilies in adobo, chopped
6 ounces of chicken broth
1 large can (28 ounces) fire-roasted tomatoes, such as Muir Glen brand
1 8-ounce brick of smoked white Cheddar or chipotle Cheddar, such as Cabot brand, shredded

Heat a medium pot over medium-high heat. Chop the bacon into l-inch pieces. Add vegetable oil to the hot pot with the bacon. Brown the bacon until crisp and reserve on a plate lined with paper towels. To the bacon renderings and oil add the meat and break up with the back of a wooden spoon. Season the meat with grill seasoning. Let the meat brown for 3 minutes, then add the garlic, three-fourths of the onions, bell pepper, and the chipotle powder. The remaining raw chopped onions are for topping the chili.

Cook the meat and onions together for 5 or 6 minutes, then deglaze the pan with the beer. Add the tomatoes next and stir them in to combine. Simmer the chili over low heat for 10 minutes. Top bowls of chili with cheese, bacon, and finely chopped raw onion.