Spray the inside of the slow cooker with cooking spray.
Heat a large skillet or cast-iron pan on the stovetop over medium-high heat and add the bacon grease. Crumble in the ground beef and cook until the meat is no longer pink, about 5 minutes. Add the garlic and cook for another minute. Mix in the chili powder, cumin, oregano, salt, sugar, black pepper, and cayenne. Cook for 1 more minute.
Pour the beef mixture into the slow cooker and add the tomato sauce,
tomatoes and chiles, and kidney beans. Stir well. Cover and cook on low for
at least 8 hours and up to 9 hours.
To serve, spread the chips in a 9 by 13-inch casserole dish or divide among eight smaller bowls. Pour in the chili, then top with the cheddar, sweet
onion, jalapeños, and sour cream and serve. Alternatively, cut open eight individual serving–size bags of chips, divide the chili and toppings evenly among the bags, and eat straight from the bags with a fork.