Place your skillet over medium-high heat and add the diced bacon. Let it cook for 5 to 7 minutes, stirring occasionally, until it becomes crispy and golden.

Transfer the cooked bacon to a paper towel but leave the fat in the pan.

Add the crumbled chorizo to the same skillet with the bacon fat. Cook for 4 to 5 minutes, breaking it up with your spoon, until it's fully cooked.

Increase heat to high and add the ground beef to the skillet. Cook for 6 to 8 minutes, stirring frequently, until the meat is fully browned.

If there's a large pool of fat, carefully tilt the pan and use a spoon to skim some off.

Reduce heat to medium and add the diced onion. Stir well and cook for 3 to 4 minutes until the onion softens.

Add the minced garlic and jalapeño peppers, stirring constantly for about 1 minute.

Add the diced tomatoes along with cumin, chili powder, salt, and black pepper. Stir and let it simmer for 3 to 4 minutes.

Stir in the cooked bacon and taste. Adjust seasonings if needed.

Serve immediately with lime wedges.