Cut bacon into half or 1 inch sections, cook in large pot over medium heat until slightly crisp

Meanwhile, in separate skillet, brown chorizo and ground beef, drain fat and set aside.

Dice onion and bell pepper, slice mushrooms and serranos and add to bacon. You can choose to keep or discard the seeds. I keep half of the seeds.

Cook vegetables 4-5 minutes until they begin to soften

Mince garlic and cook with veggies and bacon for 30 extra seconds

Combine the meat with the bacon/veggie mix.

Drain beans.

Add tomato paste and dry spices, allow spices to cook 2 minutes or until they get fragrant.

Add the fire roasted tomatoes with the juice, bone broth, bay leaves and beans to the chili

Simmer chili for 30 minutes

Remove bay leaves

Serve with cheese if desired, avocado, chopped cilantro, fresh onion, and lime.