Begin by heating an extra-large stockpot or cast iron skillet over medium heat. Add the ground beef and hot sausage into the pot, breaking them apart with a wooden spoon as they cook. You want them to brown evenly and become tender—this should take about 5-7 minutes.

Once your meats are browned, add in the chopped poblano pepper, celery, and minced onion. Stir everything together and let it cook for another 5-7 minutes until the vegetables soften.

Lower the heat to medium and sprinkle in the chili powder along with the canned crushed tomatoes and tomato paste. Stir well to combine everything, scraping up any tasty bits stuck to the bottom of the pot. Let this mixture cook for about 15 minutes while you occasionally stir.

Stir in both beef broth and beef stock along with minced garlic, Worcestershire sauce, balsamic vinegar, and honey (or sugar). Mix everything thoroughly so each ingredient gets incorporated well.

Bring your chili mixture to a gentle simmer and allow it to cook for about 1.5 hours while stirring frequently. If you notice that your chili is getting too thick during this time, add water in small increments of 1/4 cup.

After an hour and a half of simmering, gently fold in the dark red kidney beans and black beans into your pot. Let them warm through for another 30 minutes while continuing to stir often.

Taste your creation and adjust seasoning if needed. Once satisfied with its flavor profile, it’s ready for serving!