1. In a small bowl, combine the spices and set them aside.

2. In a blender or food processor, add the fire roasted tomatoes, chipotle peppers, and spices. Pulse till mixed and set aside.

3. Slice the bacon into pieces and cook in the pot on medium heat until crispy. Render all but a tbsp. of the fat. Add in the diced veggies and cook until tender.

4. Add in the ground beef and cook until it is no longer pink. Pour in the tomato mixture and combine everything thoroughly.

5. Allow the chili to simmer on low heat and for the flavors to marry. If the liquid in the chili seems to reduce down too much, add about 1/4 cup of water and stir it in if needed.

6. Serve the chili with sour cream, cheese, and optional keto tortilla chips or keto corn muffins.