Heat a large stockpot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
You can saute the onion and peppers first. I just toss it in with all the other ingredients. We like it to have a bit more crunch with the fresh veggies.
Add remaining ingredients to your pot. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with suggested condiments.
Notes
Condiment Suggestions: corn chips such as Fritos®, shredded cheese, sour cream, sliced avocado, green onions, tortilla chips, and cornbread.Slow Cooker: After cooking meat on the stovetop, you can transfer and cook in a slow cooker on low for 5-6 hours! I do this a lot.Instant Pot: I do this a lot now!!! Cook meat on the saute setting. Then add everything and cook on high pressure for about 16 minutes! NOTE: You may receive a burn notice on your instant pot. I've just been ignoring that. It hasn't burned for me. In my research, it does appear that tomatoes are what cause the burn notice. You can pour all the tomatoes on top and not stir to mix. It will blend as it cooks.