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Sauté the Veggies: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat until shimmering. Add in the diced bell pepper, finely chopped jalapeño, onions, and green chilies. Stir occasionally, cooking the veggies until they become tender, fragrant, and slightly caramelized.
Brown the Meat: Add ground beef and ground sausage into the pot with the softened vegetables. Break up the meat with a wooden spoon as it cooks, ensuring there are no big chunks. Stir occasionally, cooking the meat until it’s fully browned and no longer pink. Drain excess grease if necessary.
Add the Tomatoes: Pour in the fire-roasted diced tomatoes, tomato sauce, and tomato paste. Stir everything well to combine.
Toss in the Beans: Add kidney beans and red chili beans, drained and rinsed. Stir everything together to evenly incorporate the beans into the chili base.
Simmer & Let the Magic Happen: Bring the chili to a low boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer. Cover the pot partially with a lid and let the chili simmer for at least an hour.
Taste & Adjust: Once the chili has simmered, taste and adjust the seasoning as needed.
Serve & Top It Off: Ladle the chili into bowls and top with your favorite toppings.