Slice the 1/2 pound(s) bacon into one inch chunks. Cook the bacon on medium high until right before the moment that it starts getting crispy. Remove the bacon onto paper towels to absorb the extra grease and set aside.

Add in the 1 large onion (diced) into the bacon grease and cook until translucent. Add the 1 tablespoon(s) minced garlic.

Add the 1 1/4 pound(s) ground beef and start cooking. While that is going, add all of following spices into a small bowl: 2 tablespoon(s) chili powder, 2 tablespoon(s) brown sugar, 1 teaspoon(s) onion powder, 1 1/2 teaspoon(s) smoked paprika, 1 teaspoon(s) cumin, 1 teaspoon(s) salt, 1 teaspoon(s) black pepper, and 1 teaspoon(s) cayenne pepper. Add to the meat before it has completely browned and finish cooking it.

Stir in 1 can(s) ranch style beans, 1 can(s) fire roasted tomatoes, 1 can(s) fire roasted green chilies (diced), 1 1/4 cup(s) beef broth, and 1/4 cup(s) tomato paste. Bring to a boil.

Add in the 6 ounce(s) smoked beef sausage (diced) and simmer for at least 20 minutes. Longer the better. I think it also tastes best if left in the fridge overnight and reheated on the stove.