I find there are two schools of thought when making chili - "to brown the meat or not to brown the meat?". As you'll see here, I prefer not to brown the meat ahead of time - I just add it in with the vegetables. Neither method is right or wrong, I just feel you get a more tender finished product when the meat cooks more gently along with the vegetables. It's also easier to break up into smaller pieces so that you don't end up with a giant hunk of cooked ground turkey on your spoon. I also opt not to take the bacon out after it has been browned - I want to simmer that bacon flavor in with the chili. You could certainly take the crisped bacon out of the pot if you wanted to and reserve it to be a crispy garnish for serving.