Preheat your grill for indirect heat.
In a preheated cast iron skillet or saucepan, sauté the onions until golden brown. Add the ground beef, chili powder, cumin, oregano, minced garlic salt and pepper then fully brown the ground beef over medium high heat. Add the remaining chili ingredients and simmer 10 more minutes then remove from heat.
Cut each jalapeño in half lengthwise and core the interior using a spoon. Fill each half jalapeño with chili, top with shredded cheddar cheese and wrap with a slice of bacon.
Place the jalapeño poppers for indirect grilling and close the lid; Cook for 45 minutes at 450°F.
Remove the poppers from the grill and serve.