In a large skillet set over medium heat, cook the ground beef and fresh pork sausage until the meat is no longer pink, breaking up the pieces as you go. Once fully cooked, drain any excess liquid or fat from the skillet. Transfer the cooked meat to a 5-quart slow cooker for the next step. I like to make sure the meat is nicely browned for extra flavor.

Add the rinsed and drained kidney beans, both types of diced tomatoes with their liquid, chopped yellow onion, chopped green bell pepper, taco seasoning, salt, and black pepper to the slow cooker with the cooked meat from Step 1. Stir everything together so the flavors are evenly distributed. Cover and cook on high for four to five hours, or until the vegetables are tender and the chili is fully heated through.

When the chili is ready, ladle it into bowls and serve hot. Top each serving with shredded cheddar cheese, chopped red onion, and a dollop of sour cream if you like. For an extra kick, I sometimes add extra chopped onion and a little extra cheese on top.