Homemade Slow Cooker Chili

Heat a large frying pan on medium heat, and add the ground beef and sausage. Breaking it into smaller pieces, brown the meat until cooked through (but don't over cook it). Drain the excess liquid and add the cooked meat to your slow cooker.
1 lb lean ground beef, 1 lb ground italian sausage
Add the diced onion and bell pepper to the slow cooker. Then add the kidney and pinto beans, diced tomatoes, tomato paste, Worcestershire sauce, beef broth, garlic, hot sauce, and brown sugar as well.
1 medium yellow onion, 1 red bell pepper, 2 15 oz cans of light kidney beans (30 oz total), 1 15 oz can pinto beans, 1 15 oz can fire roasted diced tomatoes*, 1 15 oz can petite diced tomatoes, 6 oz tomato paste, 2 tablespoon Worcestershire sauce, 2 cup low sodium beef broth, 2 teaspoon minced garlic, 2 teaspoon Frank's hot sauce**, 1 tablespoon brown sugar
In a small mixing bowl, whisk together the chili powder, oregano, cumin, smoked paprika, cayenne, salt, and black pepper.
2 tablespoon chili powder, 1 ½ teaspoon dried oregano, 1 ½ teaspoon ground cumin, 1 ½ teaspoon smoked paprika, ½ teaspoon cayenne**, 1 teaspoon fine sea salt, ½ teaspoon ground black pepper
Add the mixed spices to the slow cooker, and stir well.
Place the lid on the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. I usually cook on low for the full 6 hours, until the onions are cooked through.
Serve with your favorite toppings, and enjoy!