Reduce heat to medium low. Cut bacon in 1/2 inch pieces. Add chopped bacon to the pot and cook until crispy, stirring occasionally. This will take about 8 - 12 minutes.

Increase to medium heat and add diced onion to same pot as cooked bacon. If you have a lot of fat left in the pan you can remove some leaving at least 3 tablespoons. Don't forget that fat means flavor!

Cook until onions become soft, about 3-4 minutes. Add the minced garlic and chopped jalapeno. Cook until garlic is fragrant, about 30-45 seconds.

Add tomato paste and bouillon beef paste and cook for 2-3 more minutes. 

Stir in the chili powder blend, cumin and oregano for 30 seconds to one minute.

Deglaze the pan with one cup of water or beef broth, scraping the bits off the bottom of the pan. Simmer for 2-3 minutes.

Add browned beef and pork back to the pan. Give it a good stir until everything is combined.

To the mix add 3 cups of water or beef broth, black beans, red beans, chopped chipotle peppers in adobo, Worcestershire sauce, bay leaves, crushed tomatoes. Stir until well combined.

Bring to a boil over high heat. Once boiling reduce heat to low and simmer uncovered for at least an hour, stirring occasionally. 

With around 15 minutes left in the simmer, stir in the optional maple syrup, cocoa powder and red wine vinegar. Adjust seasoning to taste.

Serve warm with desired toppings/garnishes or store leftovers in an airtight container in the refrigerator for up to 5 days.