In a Dutch oven pot on medium heat, cook the ground beef until browned.  Then drain and transfer the ground beef to a bowl and set aside.

Add chopped bacon in the Dutch oven and cook on medium-low heat until browned.   Leave the bacon and the bacon grease in the pot and add diced onions, diced bell peppers, and diced celery.  Simmer on medium heat for 5 minutes to soften the vegetables.

Pour 1 can of diced tomatoes in a blender and blend until smooth.  Then add the tomatoes in the blender, 1 can of diced tomatoes (drained), ½ of the chopped Roma tomatoes, and diced jalapeno pepper into the Dutch oven pot with the bacon and the vegetables.

Add the browned beef back into the Dutch oven pot.  Then add beef broth, garlic, brown sugar, chili powder, cumin, paprika, red pepper flakes, and strong brewed coffee.

Cover and simmer for 45 to 55 minutes.

Season with salt, and add the rest of the diced Roma tomatoes.  Simmer for another minute or two and it’s ready to serve.

Put a corn tortilla in the bottom of a bowl, add some chili with corn chips around the edge. Then top it with shredded cheddar and pepper jack cheese, a dollop of sour cream, and a sprinkle of chives!