Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
While the charcoal is prepping prepare your beef and pork by cutting it into 1/2 inch squares and cover with a light coat of olive oil along with coarse salt and pepper.
Dice the jalapeño and bell peppers.
Adjust your grill height over the ember at medium-high heat. To locate medium-high heat, place your hand over the embers and find the height you can count to 3 or 4 before having to remove your hand from the flame (approx. 500 degrees).
Move your KUDU cast-iron skillet to that height and place your beef and pork in the skillet.
Please note you just want to brown the outside of the steak and pork, do not cook through. Once all sides of the beef and pork are browned move into KUDU potjie/dutch oven.
Now finish your bacon in the cast-iron and move it into the potjie/dutch oven.
Remove most of the bacon grease from the cast-iron but leave a little and add your diced peppers. Sweat the peppers until translucent and pour into potjie.
Pour the canned beans, chilis and tomatoes into the potjie/dutch oven.
Add chili seasoning and Heinz chili sauce.
Stir in all ingredients thoroughly.
Place the potjie over low heat. Cover.
Check on the potjie every 30 minutes, stirring gently.
Remove and serve.