Fry bacon in a large pot over medium heat until mostly crisp. Remove bacon from pot and set aside on paper towel to drain and save for using later in the recipe.
Add onions and garlic to the bacon grease and cook while stirring occasionally until translucent. Add pork and beef to the onions and garlic. Stir over medium-high heat, breaking apart with a wooden spoon as you stir. Cook until meat has browned.
Stir in the rest of the ingredients with the exception of beans and bacon.
Bring chili to a boil, and then lower the heat and simmer uncovered, for 2 hours, while stirring occasionally.
Taste and add additional seasonings to liking if necessary.
Finally, add the beans and reserved bacon, stirring to incorporate throughout chili.
Simmer for another 30 minutes and then serve.
This chili is very spicy. Adjust down (or omit) the cayenne pepper and chili powder for a milder version.