In a large stockpot, brown the beef and pork, drain and rinse. Return to pot and add the onion and bell pepper. Cook for about 10 minutes or until veggies start wilting.
At that point add the tomato paste and tomato sauce. Stir well and add water until you reach your desired consistency.
Add some salt, pepper and chili powder. Let it cook for a couple of hours and then adjust the seasonings as needed.
About an hour before the chili is done add the corn and simmer for that last hour. I add a little cumin to taste after turning off the chili. I like to serve this chili with cornbread or corn chips. Enjoy!
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