Cut meat in 2.5-3 cm (1″) cubes, season with 1 tbsp of chili seasoning and let sit at room temperature for 30 minutes.
Add diced bacon to a cold, large pan. Cook over medium heat (4 out of 10) for 3-5 minutes until bacon is rendered and enough fat covers the bottom of the pan. If the bacon you used was lean, add some vegetable oil.
Increase the heat to medium high (7 out of 10) and brown the cubed meat for couple of minutes. It is not a deep browning, just enough to remove the pink color from the meat.
Add onions and pepper, stir and as moisture is released, scrape the fond from the bottom of the pan. Add cut or crushed tomatoes (if canned tomatoes used) and stir altogether. Reduce the heat to low (2 out of 10) and cook covered for 30 minutes.
Remove the lid and cook until all the liquid is evaporated. Stirring every 10-15 minutes, continue to cook for about 1.5 hours.
Add 1 tbsp of chili seasoning, stir, and taste to see if a salt adjustment is required.