Crumble the sausage into a Dutch oven and cook over medium-high heat until cooked.
Add the beef and cook until browned. Spoon off excess fat.
Add onion, bell pepper and garlic and cook another 4 minutes.
Add remaining ingredients. Bring to a boil then reduce to a simmer and cook until beef is tender, about 3 1/2 hours. Add water (or more broth) if the chili gets too thin.