FRY bacon in a large pot until crisp; drain. Add onions, garlic, and peppers to bacon fat; sauté 10 to 15 minutes. Stir in large Spices packet and cook 2 minutes more. For hotter chili, add Cayenne Pepper packet. Add wine, tomatoes, and salt. Simmer, stirring occasionally, for 30 to 45 minutes.
RINSE beans and add to chili. Simmer 10 to 15 minutes more. Stir in parsley and reserved bacon and cook 5 minutes. Serve hot.
Note: Make this recipe vegetarian by omitting bacon and adding 2 cups of sliced, sautéed mushrooms.