Rinse dry beans; in a large stock pot soak in lukewarm water overnight. Drain, rinse, add water to beans (beans should be covered plus an additional 1-2 inches of water), add salt (if you like your chili spicy add extra cayenne now, so that the spice cooks into the beans) and set on stove on high. While beans are cooking, chop garlic, onions, turkey bacon, chicken and beef. Sauté onions and garlic in a tablespoon of butter (or olive oil) until caramelized. Add bacon to onion and garlic mix. Sauté until bacon is desired crunchiness. Scoop mixture into a bowl and set aside. Sauté diced chicken with salt, pepper, cumin, chili powder; once cooked through, add to cooking beans. Sauté diced beef with salt, pepper and cayenne powder; once cooked through add to cooking beans and chicken. Add canned tomatoes, diced green chilies and tomato paste to cooking beans, stir thoroughly until tomato paste is dissolved. Cook beans until water gets low. Add one carton of chicken stock to beans and meat. Continue cooking. Add bacon mixture. Add salt, pepper, cayenne, cumin and chili powder to pot, stir well. Add second carton of chicken stock. Turn stove to medium-low and simmer until beans are cooked through (an hour or more).
If you're in a hurry the dry beans can be substituted with cans of beans (2 per variety).
Let me be the first to say that this chili is delicious! It's so good that even picky children love to eat it!