Cook the bacon in a large skillet until just starting to crisp. Remove to a paper towel-lined plate. Remove all but one tablespoon of the bacon fat.
Crumble the beef and sausage into the skillet and brown. Drain off most of the resulting grease.
Stir in the chili seasoning, cumin, garlic salt, and black pepper. Reduce heat to low.
In a large Dutch oven, place the onion, bell peppers, carrots, celery and garlic. Add in the tomatoes, vegetable juice, broth, steak sauce and red pepper flakes. Bring to a boil then reduce the heat a simmer and continue simmering until the vegetables are tender. The carrots will take the longest to cook.
Add the cooked meat, beans and cilantro to the Dutch oven and stir.
Crumble the bacon and add to the pot.
Simmer for another 30 minutes. Add more salt and pepper, to taste.