Chili with Ground Beef, Bacon, and Pinto Beans

This is loosely based on "Sally Hayden's Chili", found in The Chili Lover's Cookbook, a spiral-bound cookbook I got at the grocery store several years ago.  I changed the level of spice (since every single pot of chili I've made out of that cookbook has come out crazy hot when I haven't), and changed a few of the seasonings.

1 package (2 cups) pinto beans
2 quarts fresh water
1 t salt

Soak the beans overnight in a large bowl.  The next day, drain, and transfer to a large pot with the fresh water and salt.  Bring to a boil and simmer for 1 1/2 hours.

4-5 slices bacon
2 lbs ground beef
2 cloves garlic, crushed
1 28 oz can crushed tomatoes
1 cup beef broth
About 1 T hot red pepper flakes*
1 1/2 t chili con carne seasoning (Penzey's preferred)*
1 1/2 t ancho chili powder (also Penzey's)*
*The previous three should be to taste.  Add a little at a time, and test the heat until you find what you like.
1 1/2 t oregano
1 T cumin seed
2 medium onions, chopped
1/2 cup fire roasted red bell pepper strips
Salt to taste

Saute the bacon until crisp, set aside.

Saute the hamburger meat in the bacon drippings until brown, then transfer to the bean pot with a slotted spoon.  Add the next seven ingredients, and stir to combine.  Saute the onion in the bacon and need drippings until soft, then add the red bell pepper strips and saute about one minute more.  Add the vegetables to the chili pot as well, and simmer, stirring occasionally, for three hours.  Taste the chili, and adjust salt to taste.  Crumble the bacon and add to the chili.

Serve with bread, corn bread, or saltines.