In a large stock pot, heat over medium-high heat and add 1 pound of grass-fed ground beef and 1 pound of spicy Italian sausage. Cook until browned, about 7-10 minutes, breaking it apart with a spatula. Once browned, carefully drain excess grease and set the pot aside.

In a separate frying pan, add 4 strips of sugar-free bacon over medium heat. Cook until crispy, around 5 minutes, then crumble the bacon into small pieces. Transfer the bacon to the stock pot with the browned meats, leaving the drippings behind for added flavor.

In the same frying pan with bacon drippings, add 1 large chopped yellow onion and 1 chopped red bell pepper. Sauté over medium heat for about 5 minutes, or until onions become translucent and fragrant. Once cooked, transfer the mixture to the stock pot with the meats and bacon.

In the stock pot, add 2 cans of diced tomatoes (28 oz each), 1 can of tomato paste (6 oz), and 2 cups of beef stock. Then, mix in all the spices: 1.5 tbsp dried oregano, 1 tbsp ground cumin, 1 tbsp paprika, 1 tsp dried basil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp ground black pepper, and cayenne pepper to taste. Stir well to combine all ingredients.

Cover the stock pot and reduce the heat to low. Allow the Paleo Chili to simmer for at least 2 hours, stirring occasionally.

After simmering, taste the chili and adjust the seasonings as needed. The final dish should be thick and hearty, serve hot and enjoy!