In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and bell pepper. Sauté this mixture for about 5-7 minutes until the vegetables become tender and fragrant. Aromas should begin enveloping your kitchen; enjoy that moment!

Next, add the ground beef and breakfast sausage to the pot. Break the meat apart with a spatula as it cooks. This should take around 8-10 minutes, or until the meat is well browned. No one likes undercooked meat in their chili!

Once the meat is browned, stir in the crushed fire-roasted tomatoes and tomato paste. The fire-roasted tomatoes give a smoky flavor, enhancing the depth of your chili. Hope you're ready for goodness!

Now comes the fun part—adding those spices. Toss in the bay leaves, dark brown sugar, chili powder, cumin, smoked paprika, oregano, and black pepper. Stir well to ensure everything combines nicely. Your taste buds should be tingling with anticipation!

After the spices are incorporated, add the apple cider vinegar along with 1/4 to 1/2 cup of water or low-sodium chicken broth, depending on how thick or soupy you like your chili. Bring this mixture to a gentle simmer.

Let the chili simmer on low heat for at least 30 minutes. Feel free to leave it longer if time allows—this lets those flavors meld beautifully. Stir occasionally, so nothing gets stuck to the bottom of the pot.

About 10 minutes before serving, add in the drained kidney beans. Stir them just enough to heat them through. If you’re like me, you can’t resist tasting it at this point. Just a little testing will do!

Remove the bay leaves and serve the chili hot, garnished with your favorite toppings like avocado, cheese, or fresh cilantro. Dig in!