Cook bacon in large Dutch oven over high heat until bacon starts to brown. Add onion, green pepper and garlic; cook over medium heat until onion is tender, about 5 minutes. Add chicken; cook, stirring to break up lumps, until chicken loses its pink color, about 5 minutes. Stir in chili powder; cook 1 minute.
Stir in tomatoes, broth, sugar, vinegar, pepper sauce and salt. Reduce heat to low; cover and simmer, stirring often, until chili is thickened, about 45 minutes.
Stir in beans; cook until heated through, about 15 minutes. Uncover for last 15 minutes of cooking for a thicker chili.
To serve, ladle chili into bowls. Top with sour cream and sprinkle with chopped cilantro if desired. Makes 6 servings.