In a large skillet over medium heat, add the chopped bacon and cook until crispy, about 8–10 minutes. Drain the excess grease on paper towels.

Using the same skillet, add the diced red and green bell peppers, celery, onion, jalapeño, and minced garlic. Sauté for 5–8 minutes until the vegetables are tender and fragrant.

Stir in the chili powder, oregano, cumin, basil, and tomato paste to the sautéed vegetables. Cook for 1–3 minutes until the spices bloom.

Carefully transfer the aromatic vegetable and spice mixture into your slow cooker.

In the slow cooker, incorporate the chili beans, diced tomatoes, granulated sugar, Worcestershire sauce, and beef bouillon cubes. Gently mix everything together.

In the same skillet, brown the ground beef and Italian sausage over medium-high heat for about 6–8 minutes until fully cooked. Drain any excess fat before adding to the slow cooker.

Cover your slow cooker and set it to low, allowing the chili to cook for 6–8 hours.

Once cooked, taste your chili and adjust the seasonings as necessary to suit your preference. Serve hot, garnished with optional toppings.