Soak kidney beans in water overnight.

Grind dried chilis and cumin seeds for Chili powder

Cook 3 to 4 strips of thick-cut bacon until they're as crispy as you like. Set the strips aside on a paper towel, and pour the bacon fat into a clean, heat-proof container.

Set aside 8 cloves of garlic, green onion, cheddar cheese, and diced bacon for garnish

In a large pot add the olive oil over medium high heat. Use the rendered bacon fat and Bourbon to cook all your chili ingredients. Add the onion and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.

Add in the beef broth, tomato sauce, diced tomatoes, kidney beans, chili powder, oregano, cumin, coriander, salt, cayenne, smoked paprika, liquid Smoke, worcestershire sauce, and red Wine.

Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.

Reheat in pot, stirring occasionally and adjusting for flavor.

While reheating, roast peeled garlic cloves in oven for 30 minutes at 400°.

Garnish chili with roasted garlic, cheddar cheese, diced bacon, and green onion, serve.

Cover and refrigerate overnight.