Cook the bacon using the oven-baking method or stovetop until crispy. Set aside, reserving about ¼ cup for garnish if desired.

Preheat a medium Dutch oven or soup pot over medium-high heat. Add the tallow or bacon grease and swirl to coat the pot.

Sear the sirloin chunks for 2-3 minutes per side until browned. Remove and set aside.

Add the ground beef and optional spices to the pot. Cook for about 15 minutes, breaking the meat apart until browned and fully cooked.

Return the sirloin chunks to the pot and pour in the beef broth.

Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 30 minutes, allowing the flavors to meld and the sirloin to become tender.

When the bacon is done, crumble it into small pieces and add it to the chili. Reserve a portion for topping, if desired.

Taste the chili and add salt as needed. Be mindful of the saltiness of the bacon and broth.

Serve hot, garnished with shredded cheese, sour cream, and crumbled bacon, or enjoy it as is for a pure carnivore delight.