About this time every year, without fail, you can find a 24-ounce can of Italian diced tomatoes, kidney beans and ground beef in my shopping cart. When the weather begins to welcome fall and football season, my mouth starts watering for a big pot of chili, but not just any ol’ chili. Smoky and slightly sweet, my award-winning recipe is developed over a few hours, simmering gently on the stovetop and filling my home with the comforting aroma of bacon and onion.