Heat a large Dutch oven over medium heat. Add the bacon and fry until crisp. Remove from the pot with a slotted spoon and set aside on a paper towel-lined plate. Leave one tablespoon of bacon grease in the pan and drain off the rest.

Add the sliced sausage and cook on each side until browned. Remove from the pot and set aside with the bacon.

Add the ground beef, onion, bell pepper, and garlic to the pot. Cook, using a wooden spoon to break up the beef until the beef is cooked through and the onion is translucent.

Add the flour, chili powder, salt, and pepper, and stir for 1 minute or until no dry flour remains.

Stir in the kidney beans, black beans, petite diced tomatoes, corn, potatoes, beef broth, cooked bacon, and sausage. Bring to a boil, reduce to a simmer, cover, and cook for 20-25 minutes or until the potatoes are tender. Garnish with parsley and serve.