INSTRUCTIONS: In a large saucepan (at least 4 quart size) or Dutch oven, over medium-low heat, cook bacon or pancetta a few minutes until slightly brown and some fat is rendered out. Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent, add garlic and stir. Cook a few minutes longer. Add ground meat to pan and cook over medium-low heat until brown (cooked) throughout and no pink remains. If fat seems insufficient, add some saved bacon drippings, lard, or olive oil to keep bison meat from sticking to the pan and drying out. If higher fat ground beef is used, it might be necessary to collect some fat in a large spoon and remove it. Add spices, water or broth, tomatoes and carrots and stir well to combine. Cover and simmer over low heat for one hour, stirring every 20 minutes or so to prevent sticking (adjust temperature up or down a bit as necessary to keep chili simmering, but not sticking to the bottom of the pan). Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Taste and season with sea salt and black pepper, to taste. If more spicy “heat” is desired, add hot pepper sauce to the pot or to individual servings at the table. Suggestions for leftover chili: Reheat leftover chili (adding a few tablespoons of water if necessary) in a pan on the stove and serve over hot steamed cauliflower florets. Or, stretch a small amount of leftover chili by making a serving of soup: heat one cup of beef or chicken broth or coconut milk with added carrot chunks, cauliflower florets, or finely chopped tomatoes until vegetables are ‘fork tender’. Add leftover chili and stir. Garnish with finely chopped avocado and/or chopped cilantro.