In a large stock pot (at least 6 qt), brown the bacon until crisp. Drain on paper towels and set aside. Reserve about 2 tablespoons of the bacon drippings and discard the rest (or save it in a container in your fridge for later).

In the same pot, brown the ground beef. Remove the beef from the pot and set it aside in another bowl. Discard the juices and drippings remaining in the pot and pour in the reserved bacon drippings to coat the bottom of the pot.

Add your onions, garlic, peppers & celery to the pot and cook until softened slightly over medium heat. Add the bacon, beef and dried spices to the pot and stir well. Allow it to heat up for a minute to warm the spices.

Then add the crushed tomatoes, tomato sauce, balsamic vinegar, chipotle pepper and wine to the stock pot and turn the heat to medium high. Stir to combine well.

Finally add in the beans and give it all a good stir. Bring it to a boil over medium high heat, then turn the heat down to a simmer. Let it simmer for a minimum of an hour and a half and up to 3 hours uncovered. Make sure to stir it often so that the bottom of the chili doesn't stick to the pot. The longer you are able to let it simmer, the richer the flavor will be.

When you are ready to serve, stir in the fresh cilantro and ladle into bowls. Top with sour cream, grated cheese, bacon, scallions, jalapeños and/or extra cilantro (or anything else your heart desires). I like to serve my Triple B Chili with my Gluten Free Cornbread Muffins too:-)