One-Pot Chili con Carne
Add the bacon to a large, heavy-bottomed stock pot set over medium-low heat. Cook, stirring, until all the fat has rendered and the bacon is crispy. Using a slotted spoon, transfer the bacon to a plate and leave all remaining drippings in the pot.
Increase the heat to medium-high. Season the steak with salt and pepper then add it to the pot. Cook, flipping as needed, until browned. Transfer the steak to a separate plate.
Spoon out all but 3 tablespoons of fat from the pot. Reduce the heat to medium then add the diced onions, peppers and minced garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes.
Stir in the chili powder and cumin. Cook, stirring, for 2 minutes, then add the diced tomatoes (with liquid) to the pot. Bring the chili to a boil then reduce it to a simmer and cook for 20 minutes.
Return the steak (with any juices) to the pot, then stir in the kidney beans and cook for 5 minutes. Taste and season the chili with salt and pepper. Serve topped with the reserved crispy bacon, shredded cheddar cheese, sour cream, sliced scallions or your preferred toppings.
