In a large pot or Dutch oven, cook the ground beef, chorizo, onion, and red pepper on medium heat, until meat is browned and onion is translucent. Pour off excess grease, if needed.
Add the remaining chili ingredients to the pot and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes.
Serve warm with desired garnish toppings.
Notes
To freeze, let chili cool completely. Then transfer to a freezer storage bag and freeze flat for up to 2 months.