Place bacon in a cast iron skillet; place skillet over medium heat. Cook until bacon is crispy, but not burnt (~10-12 minutes).

Remove bacon from skillet and pat dry. Drain most of the bacon grease from skillet, leaving only about 1-2 tsp in skillet.

In a medium bowl, mix together the maple syrup, black pepper, and brown sugar. Stir until combined. Add the cooked bacon and stir until well combined.

Return the bacon to the skillet; cook on low heat for 8-10 minutes or until sugar has melted and begun to turn thick. (Note: you will need to stir the bacon pieces fairly often during this stage to prevent the sugar and maple mixture from burning.)

Remove the bacon pieces from the skillet and spread them apart on a piece of parchment paper to dry (~5 minutes).

Using a large stockpot or Dutch oven, add 1Tbsp of oil; place over medium-high heat. Add beef and sausage and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer meat to a bowl and set aside.

Place pot over medium-high heat and add remaining 1 Tbsp oil. Once hot, add onion, garlic and salt. Continue cooking, stirring occasionally, for 6-10 minutes or until onion has softened.

Add chili powder, cumin, paprika, chipotle powder and vinegar; continue cooking, stirring constantly, for 1 minute.

Add water and bring to a simmer, scraping up any browned bits from the bottom of the pot.

Add tomato sauce, tomatoes, kidney beans, black beans, maple syrup and browned beef and sausage; stir until well combined. Increase heat to high and bring to a simmer. Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally.

Before serving, top with shredded cheese, sour cream, green onions, sunflower seeds and candied bacon.