Wash and pick through the beans, then soak overnight. Drain, then in a large heavy pot, cover with about 3 inches of water. Add Bacon and 4 cloves of chopped garlic. Bring to a boil then reduce heat and cover, boiling for 1 hour. Turn off heat and let rest for 1 hour. Return to the heat and continue to boil for 2 hours or until beans are tender but not soft. DO NOT salt beans until they are fully cooked. Add boiling water as necessary to keep the beans covered.

Cook the beef, onions and garlic in batches until meat is browned and onions are translucent. Add this to the beans along with all the other ingredients, stir well.

Simmer partially covered for 2 to 3 hours stirring occasionally to prevent burning the Chili on bottom of the pot. Salt to taste.

Garnish with cheddar cheese and/or sour cream.