Soak the beans overnight. Strain and rinse.

Pop the dried chiles into the oven for a few minutes until they are brittle. Grind to a powder.

Chop the bacon into small pieces. Cook until crispy. Remove from pan. Strain some of the fat if there is excess. Cook the onion in the bacon fat until browned, add the habanero and garlic and cook 2 minutes.

Add the chili powder and cook about 30 seconds. Add the rest of the ingredients and return the bacon to the pot. Stir to mix well and pop in the oven covered at 300.

About 2 and a half hours later, remove from the oven, stir, check moisture levels, and put back into the oven with the cover askew. 2 hours later remove from oven, check seasoning and bean tenderness and adjust as needed before serving.