Iron Skillet Beans-Houston's

This is reported to be a close copy, but I don't see any chili powder.

Cast-Iron-Skillet Baked Beans
Serves 10 to 12

11 strips bacon, divided
1 onion, diced
1 bell pepper, diced
1 tsp. salt
5 (15.5-oz.) cans navy or pinto beans, rinsed and drained
1 cup sweet tomato-based barbecue sauce (Western North Carolina-style)
1/2 cup mustard-based barbecue sauce (South Carolina-style), or 1/4 cup cider vinegar plus 1/4 cup Dijon mustard
1/4 cup brown sugar
1/4 cup sorghum syrup

Preheat the oven to 325°.

Cut 8 of the bacon strips in half and cook in a large cast-iron skillet over medium-low heat until most of the fat has rendered out but the bacon has not started to brown, about 6 to 8 minutes. Remove from the pan and drain on a layer of paper towels.

Dice the remaining 3 bacon strips, increase the heat to medium, and cook, stirring often, until browned and crisp, about 5 minutes. Add the onion, bell pepper, and salt, and season to taste with freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, 7 to 10 minutes. Add the remaining ingredients, stir to combine, and cook until the liquid comes to a simmer.

Arrange the partially cooked bacon half-strips on top of the beans and bake for 90 minutes or until the bacon on top is crisp and the sauce is thick and sticky.

Those look awesome

That sounds about right. I worked as a server 20 years at a place that was opened by a former Houston's GM and the menu (and recipes) was pretty much a carbon copy. We called them BBQ Baked beans, but that recipe looks right.