In a large skillet or pot add the chopped onions, garlic and olive oil. Sauté for a few minutes until the onions are lightly cooked.
Add brown sugar, mixing well and continue sautéing for 2 minutes. Carefully add bourbon, making sure it doesn't go near open flames.
Allow the alcohol to burn off bourbon for a minute as the mixture continues to cook
Add ground meat and begin the browning process. You may need to add additional olive oil.
Brown all the meat continuously stirring to break up the meat. ( You may find a heavy wire whisk helpful in breaking up the chunks)
When the meat is browned begin adding in your seasonings (remember you can always add more after its cooked for awhile).
Add tomatoes, chicken stock and beans combining all of the ingredients.
Reduce heat to simmer and allow to simmer for 1 - 2 hours, stirring so it won't stick to the bottom
If chili begins to get too thick you can add additional stock or water to get it to the consistency you like.
Taste and re-season to your taste.
Be careful in adding Cayenne if you decide to kick it up a notch as a little goes a long way
Reserve two cups (or more) for nachos and cool and refrigerate the remainder for another time.