Fry bacon and chop into small pieces.

Sauté chopped onion and minced garlic in olive oil until softened.

Add ground beef to the pan and cook until browned, breaking it up with a spoon.

Drain off any excess fat from the pan.

Add kidney beans, chili powder, oregano, crushed hot pepper, black pepper, cumin, celery seeds, chopped tomatoes, sugar, red wine vinegar, and bay leaves to the pot.

Bring the mixture to a boil, then reduce heat to low.

Cover the pot and simmer for approximately 1 hour, or until the chili has thickened to your desired consistency.

If needed, thicken the chili by mixing a small amount of cornmeal with water to create a slurry, then stir it into the chili.

Remove the bay leaves before serving.

Serve the chili hot with bowls of raw chopped Vidalia onions, shredded cheese, and plain boiled macaroni as accompaniments.