Directions:

1. Add bacon to a large Dutch oven or pot, and cook over medium heat until the bacon is crispy. Remove with a slotted spoon and transfer to a plate. Toss a bit of the fat if there’s a lot, leaving at least 2 tablespoons in the pot.
2. Increase the heat to high and add the beef or any protein. Brown thoroughly on all sides as you break it apart, sprinkling with several generous pinches of salt as it cooks. Remove with a slotted spoon and transfer to a plate. Again, toss a bit of the rendered fat, leaving about 2 tablespoons in the pot.
3. Lower the heat to medium and add the onion and garlic to the fat. Sauté 6-8 minutes minutes, until the onion is translucent and beginning to take on color around the edges.  Add the chili powder, cayenne, and Ancho chili powder to the pot. 
4. Add the protein, jalapeño,  bell pepper, fire-roasted tomatoes, 1 cup of water.  Use your spatula or spoon to scrape up any bits on the bottom of the pan. Add the beans. Bring mixture to a simmer and cook 20 to 25 minutes, or until juices have thickened slightly.  Just before serving, stir in the lime juice and cheddar.
5. Serve sprinkled with the reserved crisped bacon, plus any other toppings you like (who doesn’t like more BACON).