Ingredients 

1 1/2 lb ground beef
1/2 lb chorizo or hot Italian sausage
10 slices bacon, cooked and crumbled
2 onions
1 red pepper
1 large banana pepper
2 jalapenos, (use seeds for a spicier chili)
2 cloves garlic
1 chipotle pepper in adobo sauce, finely chopped (or 1 tsp chipotle chili powder)
1 Tbs adobo sauce from chipotle pepper can
1 can dark red kidney beans, drained & rinsed
1 can pinto beans, drained & rinsed
3 cans (14 oz) diced or crushed tomatoes
1 can (14 oz) tomato sauce
3 Tbs chili powder
1 tsp cumin
2 tsp dried basil (or 2 Tbs fresh)
1 Tbs chili paste
1 Tbs cocoa powder
1 tsp salt
1/2 tsp pepper
Tomato paste, if needed
Toppings: shredded cheese, sour cream, chopped raw onions (red onions or green onions)

Directions 

1. Cook ground beef and sausage until browned.
2. Drain and place in a crock pot with the cooked bacon. If desired, roast the onions, red pepper, banana pepper, jalapenos and garlic (Brush with olive oil and roast on a foil-lined baking sheet at 475°F for 15-20 minutes).
3. Chop vegetables and add to the crock pot with the remaining ingredients (except tomato paste and toppings). 
4. Cover and cook on low 8-10 hours. Taste after about 4-6 hours. Add additional salt or more heat (more chili paste or crushed red peppers), if desired.
5. Thicken with tomato paste if chili is too thin. Serve with desired toppings.