Step 1: Begin by dicing your onion, bell pepper, and mincing your garlic. Have all your canned beans rinsed and drained. Chop your bacon into 1/2-inch pieces.
Step 2: In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, leaving about 2-3 tablespoons of rendered fat in the pot. Set the crispy bacon aside for later.
Step 3: Add the ground beef and smoked sausage to the pot with the bacon fat. Break up the beef with a spoon and cook until browned, about 8-10 minutes. Drain any excess grease, leaving just enough to cook the vegetables.
Step 4: Add the diced onion and bell pepper to the pot. Sauté for 5-7 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute until aromatic. Be careful not to burn the garlic.
Step 5: Pour in the chicken broth or water to deglaze the pot, scraping up any browned bits from the bottom. Stir in the drained pinto and kidney beans, ketchup, BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, chili powder, cumin, and liquid smoke (if using). Add salt and pepper to taste.
Step 6: Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 1-2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. For an even more tender consistency, you can simmer for up to 3 hours.
Step 7: Just before serving, stir in the reserved crispy bacon. Taste and adjust seasonings if necessary. Serve hot, garnished with fresh parsley if desired.