Easy Chili

From Cook's Illustrated, "Soups and Stews," Winter 2010, 22-23.

Serves 8
1 onion, chopped fine
1 bell pepper, chopped
2 cups mushrooms, chopped
4 cloves garlic, minced
1/4 cup of chili powder
1 Tbsp cumin, ground
2 tsp. coriander, ground
1 tsp. red pepper flakes
1 tsp dried oregano
1/2 tsp. cayenne pepper
1 lbs. ground beef, regular
8 slices bacon, chopped  
2-15 oz. cans kidney beans (3 cups cooked)
3-14 oz. can diced tomatoes
2 Tbsp. sugar
1 tsp. salt

Fry bacon until crisp in the bottom of a Dutch oven. Add ground beef and fry until cooked through. Drain meat, transfer meat to a bowl, and reserve 4 Tbsp fat.  Add fat to the Dutch oven and cook onions, pepper and all spices over medium heat until vegetables are lightly browned. Lightly puree tomatoes and mushrooms in a food processor and add to the pot with the beans and 1 tsp. salt. Bring to a simmer over medium heat, then turn heat to low and simmer for 1 hour. Add 1/2 cup water and sugar and simmer for an additional hour. Adjust seasonings. Serve with condiments (hot sauce, lime wedges, sour cream, etc.).