Three-Bean Bacon Chili

This is a chili that starts with bacon and never looks back. Rendering a half-pound of thick-cut bacon first, then cooking everything else in that smoky fat, means the flavor isn't just *on* the chili — it's *in* every spoonful, from the beef to the beans to the fire-roasted tomatoes. Three different beans give it real textural interest, each holding its shape a little differently, so no two bites are quite the same. It's a rich, smoky, deeply satisfying pot, with the crisped bacon stirred back in at the end so you get little pockets of crunch throughout. Comfort food with a backbone.

Top with sharp cheddar and scallions; cornbread is the natural partner.

Any three beans work — the point is the variety of texture, so mix shapes and sizes. Ground turkey lightens it, but keep the bacon; it's non-negotiable here. Even better the next day once the smoke settles in.