Brown the ground beef and Italian sausage in a large skillet over medium heat until mostly cooked through. A little pink is fine.
Add the diced onion, bell pepper, and garlic and stir to combine. Cook over medium heat until the onion is translucent.
Transfer the beef mixture to a 6-quart crockpot or slow cooker.
Add the kidney beans and pinto beans to the slow cooker.
Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce. Stir to combine.
Next, add the seasonings: chili powder, ground cumin, smoked paprika, cayenne, salt, ground black pepper, and brown sugar. Stir to combine.
Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
Serve with desired toppings such as shredded cheese, sour cream, corn chips, or tortilla chips.
