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In a large pot or Dutch oven, cook the bacon until crisp, 4-5 minutes. Remove to a plate. Leave 1-2 tablespoons drippings (drain excess).
Add the ground beef and cook 3-4 minutes to brown, crumbling with a wooden spoon as you go.
Add the sausage slices and brown them 2-3 minutes. Stir a bit and push the ingredients to the side of the pot.
Add onion and bell pepper to the bare side of the pot. Cook 5 minutes to soften.
Stir in the minced garlic and cook 30 seconds, until fragrant.
Stir in the tomato paste and cook 1 minute to develop the flavor.
Add the diced tomatoes, 2 cups beef broth, seasonings, Worcestershire, and 1-2 teaspoons hot sauce (or to taste). Simmer 10-15 minutes (or up to 60 minutes for deeper flavor). If it thickens too much, stir in ¼-½ cup broth at a time.
Stir in the beans and potatoes. Bring to a boil, then reduce to a simmer. Cook 20-25 minutes, until the potatoes are tender.
Stir in the corn and reserved bacon. Simmer 10 minutes more.
Taste and adjust salt, hot sauce, or broth thickness. Serve hot with extra hot sauce at the table.