In a Dutch oven, cook the bacon over medium-high heat for 7 to 8 minutes or until crisp, stirring frequently. Remove the bacon to a small bowl with a slotted spoon. Stir the onion into the bacon drippings. Cook for 5 minutes or until golden brown and tender, stirring occasionally. Stir in the chili powder, salt, cumin, brown sugar and pepper during the last minute of cooking; stir constantly. Stir in all the beans, tomato sauce, diced tomatoes and water. Cook for 5 minutes or until thoroughly heated, stirring occasionally. Stir in all but 1/4 cup of the cooked bacon. Top each serving with a few bacon crumbles and a squeeze of Daisy. *Tip: try substituting red kidney beans for the cannellini beans.