Yields about 9 quarts
Chop onion, peppers, and mince garlic.
Melt butter or bacon fat in a large stock pot or kettle.
Sauté onions, peppers, and garlic in the butter.
Brown the meat (if not already cooked).
Add the remaining ingredients to the kettle and bring up to temperature (165 °F), while stirring occasionally.
As written, this chili is not very spicy, so you can certainly adjust that heat as you wish. Additionally, you can swap out or adjust the brown sugar.
TIP: In our kitchen, whenever we make bacon, we pour off the fat and store it in a jar in the freezer to be used in sauteing needs, so we often have it on hand.