Heat 6qt. Ceramic Enameled Cast Iron Dutch Oven to medium heat.
Cook bacon until crisp. Set aside.
Leave the grease in the Dutch Oven.

In bacon grease, sauté Bell Peppers, 1/2 diced Onion, Celery, and Jalapeno until tender.
With a slotted spatula, transfer to 8qt. Slow Cooker.

In the same skillet used to cook the bacon and veggies, add olive oil and 1/2 diced Onion.
Add Pork and Beef, salt and pepper to taste.
Cook the pork and beef until no longer pink.
With a slotted spatula, drain the meat and transfer to the Slow Cooker.

Open all canned items and pour them into 8qt. Slow Cooker.
Add minced Garlic, Chili Powder, Oregano, Cumin, Basil, White Pepper, Cayenne Pepper, Paprika, White Sugar, Worcestershire Sauce, and Beef Bouillon Cubes.
Crumble bacon over the slow cooker.
Stir so all seasoning is distributed equally.

Cook on low heat for 8-10 hours.

Serve Chili on top of fresh cornbread or Frito chips.
Top with Sour Cream, Shredded Sharp Cheddar, and Fresh Cilantro.