In a large skillet over medium heat, brown the lean ground beef and Italian sausage for about 5–7 minutes until no longer pink. Drain excess fat if needed, then set aside.

In the same skillet, sauté diced yellow onion, red bell pepper, and minced garlic for 3–5 minutes until the onions are translucent. Transfer to the crockpot.

Move the browned meat and sautéed vegetable mixture into a 6-quart crockpot, scraping in any remaining bits for extra flavor.

Rinse and drain the kidney and pinto beans, then add them to the crockpot along with the diced tomatoes, tomato paste, and sauce. Stir until evenly distributed.

Add Worcestershire sauce, beef broth, hot sauce, chili powder, ground cumin, smoked paprika, and cayenne. Mix thoroughly until combined.

Cover the crockpot and set it to low for 4–6 hours or high for 2–3 hours, stirring occasionally if possible.

Serve the Hearty Crockpot Chili hot with toppings like shredded cheese, sour cream, or crunchy tortilla chips.