In a large heavy-bottom pot or dutch oven, cook the bacon over medium-high heat until crispy and the fat is rendered. Remove the bacon to a paper towel-lined plate using a slotted spoon and drain all about 1-2 tablespoons of the bacon grease.

Add the onion and peppers and cook for 4-5 minutes until softened. Add the garlic during the last 30 seconds.

Add the ground beef and Italian sausage (remove casings, if needed), and cook until browned, about 5-7 minutes, breaking the meat up with a wooden spoon.

Return the bacon to the pot and add the Worcestershire sauce, beef broth, crushed tomatoes, diced tomatoes, tomato paste, chili powder, brown sugar, cumin, basil, smoked paprika, salt, oregano, pepper, and chipotle chili powder. Stir well and bring to a boil, then reduce heat to medium-low and cover.

Let the chili simmer for 90 minutes, stirring occasionally.

Add the beans to the chili and continue to simmer for another 30 minutes until the chili is hot.

In a small bowl, combine the sour cream, cilantro, cumin, and salt.

Serve the chili with the cilantro sour cream, shredded cheddar cheese, and tortilla chips.