In a skillet over medium heat, cook the chopped bacon until crispy, then drain on a paper towel.

Add the finely diced red and green bell peppers, celery, onion, jalapeño (if using), and minced garlic to the skillet. Sauté until tender, about 5-7 minutes.

Stir in the chili powder, dried oregano, cumin, dried basil, seasoned salt, black pepper, cayenne pepper (if using), smoked paprika, and tomato paste. Cook for another 2-3 minutes, then transfer to the slow cooker.

Pour in the chili beans and petite diced tomatoes, then add sugar, Worcestershire sauce, and beef bouillon cubes. Stir gently to combine.

In the same skillet, brown the ground beef and Italian sausage until no longer pink, about 8-10 minutes. Drain the fat and add to the slow cooker.

Stir in the crispy bacon into the slow cooker with the other ingredients. Cover and cook on low for 6–8 hours.

When ready, taste the chili and adjust seasonings as desired.