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. Smokey and slightly sweet, my recipe includes a few tricks that really bump up the flavor, simmering gently on the stovetop and filling my home with the comforting aroma of bacon and onion.