Heat a large Dutch oven or pot. Add the bacon and cook until crispy, Remove to a large paper towel-lined plate.
Remove all but 2 tablespoons of the bacon drippings.
Crumble in the sausage and cook until done. Remove to the plate with the bacon.
Crumble in the beef and cook until done. Remove to the plate with the bacon and sausage.
Remove all but 1 tablespoon of the drippings and add the onion, bell pepper, and jalapeno and cook until just softened.
Add the garlic and cook for another minute.
Stir in the dry mustard, celery seed and chili powder. Reduce heat and simmer for 10 minutes.
Add the tomatoes, Worcestershire sauce and broth. Bring to a boil then reduce heat to a simmer.
Add Creole seasoning to taste. Simmer 1 to 1 1/2 hours stirring every 30 minutes.
Serve with desired toppings.