Bob's Little-Known, Less-Cared-About Chili
This chili is savory, smoky, and easy to make. Sometimes I add a can of corn too. Maybe have some sweet cornbread muffins with honey on the side. 
yellow onion, chopped
1
large
thick-cut bacon, chopped
½
pound
ground beef
1 ½
pounds
garlic, chopped
3
cloves
ground cumin
1
tablespoon
water
2
cups
kidney beans, rinsed and drained
3
(15.5 ounce) cans
fire-roasted diced tomatoes
1
(14.5 ounce) can
chili powder
¼
cup
liquid smoke flavoring
1
teaspoon
salt and ground black pepper to taste
hot pepper sauce (such as Tabasco), or to taste (Optional)
1
dash
 Cook onion and bacon together in a large pot over medium heat until onion is translucent, about 5 minutes. Add ground beef, garlic, and cumin; cook and stir until beef is completely browned, 7 to 10 minutes.
  Stir in water, kidney beans, diced tomatoes, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.
