Fire-Roasted Tomato, Beef, and Chipotle Chili

From Rachael Ray

4 slices applewood-smoked bacon or black pepper bacon
1 Tbsp vegetable oil
2lb ground sirloin
2 Tbsp grill seasoning
4 garlic cloves, chopped
1 medium to large yellow onion, finely chopped
1 red bell pepper, cored, seeded, and chopped into 1/4" dice
3 Tbsp ground chipotle chili powder or 1/2 small can chipotle chilies in adobo, chopped
6oz beer
28oz can fire-roasted tomatoes
1 8oz brick smoked white Cheddar or chipotle Cheddar, such as Cabot brand, shredded

Heat a medium pot over medium-high heat. Chop the bacon into 1" pieces. Add the vegetable oil to the hot pot with the bacon. Brown the bacon until crisp and reserve on a plate lined with paper towels. To the bacon renderings and oil add the meat and break up with the back of a wooden spoon. Season the meat with grill seasoning. Let the meat brown for 3 minutes, then add the garlic, 3/4 of the onion, bell pepper, and the chipotle powder. The remaining raw chopped onions are for topping the chili.
Cook the meat and onions together 5-6 minutes, then deglaze the pan with the beer. Add the tomatoes next and stir to combine. Simmer the chili over low heat for 10 minutes. Top bowls of chili with cheese, bacon, and finely chopped raw onion.