world's best chili- seriously

Here it goes...

1 pound lean ground beef
1 pound chicken  Italian sausage- mild
2(15 ounce) cans chili beans, 1 drained
1 (15 ounce) cans diced tomatoes with juice
1 tablespoon cornstarch
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 Anaheim  peppers, seeded and chopped
2 cubes beef bouillon
1/4 cup water
1/8 cup chili powder
1 tablespoon Worcestershire sauce
3 cloves  minced garlic
1 teaspoon dried oregano
1 teaspoons ground cumin
2 teaspoons Tapatio
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
Extra virgin olive oil as needed

1. In your Dutch over, brown the ground beef, drain, and set aside.  Keep the olive oil near by in case either meat needs help to avoid sticking to the pan. 
2. Brown the sausage in the same pan, drain if needed, and set aside.  It's important to do these separately because if the pan is overcrowded the meat will steam instead of brown.  You won't get any tasty brown bits.
3. In the same pan, add onion, garlic, celery, bell peppers, Anaheims and let cook on medium for about 2 minutes stirring occasionally.  
4. Add all remaining ingredients (including the cooked meat), saving the water and cornstarch for last.  Add the water first and stir to combine, then sprinkle the cornstarch in an even layer over the top and stir to combine again.
5. Drop the heat to low and put your lid on it.  I hope you didn't use a pan that you don't have a lid for. Let it go for as long as you can, at least 2 hours.

I'd like to mention a few things here:

First, this seems like a huge ingredient list but I had most of this already on hand and you'd be surprised what you can find in your spice cabinet.

Second, I considered doing this in a crock pot but it hasn't been tested and I'm not sure how much effort it would save you.  You really need to do everything up to and including step 3 on the stove top and that's the majority of the work.  I wouldn't recommend doing your crock pot transfer until between steps 3 and 4.