Cook the Turkey Bacon: Add chopped Turkey Bacon to a large Dutch oven over medium-high heat. Once sizzling, reduce to medium-low, cover, and cook, stirring occasionally. Remove lid when pieces are golden and desired crispness is reached. Transfer to a paper-towel-lined plate. Reserve 2 tablespoons of bacon grease.

Brown the ground beef: Add 1 tablespoon of reserved bacon grease back to the pot over medium-high heat. Add ground beef, season with salt and pepper, and brown. Transfer to a plate.

Cook the onions: Add remaining bacon grease to the pot. Cook onions over medium heat until soft and translucent (5–7 minutes). Sprinkle with salt, cumin, garlic powder, chili powder, and sugar. Stir in tomato paste and cook 1–2 minutes. Add diced tomatoes and tomato sauce; bring to a simmer.

Combine ingredients: Return Turkey Bacon and ground beef to the pot. Stir in kidney beans and 2–3 cups of broth. Mix well.

Simmer: Allow chili to simmer for 15–20 minutes, stirring occasionally. Adjust seasoning and broth as needed.

Serve: Top with sour cream, shredded cheddar cheese, green onions, and Tabasco sauce if desired.