Place a 5-quart cast-iron Dutch oven over medium heat. Add in the chopped bacon and cook until crispy, about 3-4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Drain off all but 2 tablespoons of the bacon grease.

Add the butter to the pot along with the onions. Cook for 5 minutes until the onions is translucent. Add in the garlic and cook for 30 seconds until fragrant.

Add in the tomato paste and cook until dark, about 2 minutes.

Over medium-high heat and add in the ground beef with the salt and pepper and cook until browned and no longer pink.

Stir in yellow mustard, Worcestershire sauce, pickles, beef broth, and diced tomatoes. Bring to a boil, then simmer on medium-low heat for around 20 minutes.

Reduce heat to low, then add in cream cheese, shredded cheese, and heavy whipping cream. Simmer stirring frequently until everything is combined. Add most of the bacon bits back to the pot, reserving some for topping.

Adjust seasonings to taste, top with any optional toppings, and serve.