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In a skillet over medium heat, cook the bacon until crisp. Remove and place on a paper-towel-lined plate to drain. Set aside.
Leave the bacon grease in the skillet. Add the bell peppers, celery, onion, jalapeño, and garlic. Sauté over medium heat, stirring occasionally until tender, about 5–8 minutes. Add the seasonings and tomato paste and cook until fragrant, 1–3 more minutes. Transfer everything to the slow cooker.
Add the chili beans (with liquid), diced tomatoes (with liquid), sugar, Worcestershire sauce, and crumbled bouillon cubes to the slow cooker.
In the same skillet, cook and crumble the ground beef and Italian sausage over high heat. Brown in batches, if needed, so the meat can be in a single layer and is able to sear nicely instead of steaming, which adds more flavor. Cook until deeply browned. Drain excess fat, then add the meat to the slow cooker along with the bacon. Stir everything well.
Cover and cook on low for 6–8 hours.
Taste and adjust seasonings (like salt, pepper, and chili powder) if needed. Serve with fresh cilantro, sour cream, and Cheddar cheese.