Cook bacon & sausage: In a large pot over medium heat, cook diced bacon until crispy. Add Portuguese sausage and cook 2–3 minutes until browned.

Brown aromatics & beef: Add seasoned ground beef, onion, Hawaiian chili pepper, and garlic to the pot. Cook until beef is browned and aromatics are softened, about 6–8 minutes. Drain excess fat if needed.

Add veggies & seasonings: Stir in bell pepper, remaining 1 tbsp chili powder, cumin, and Worcestershire sauce. Cook 1 minute until fragrant.

Build the chili: Add crushed tomatoes, diced tomatoes, kidney beans with liquid (do not drain), beef broth, tomato paste, and brown sugar (if using). Stir well to combine. Add red hot dogs if using.

Simmer: Bring to a boil, then reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally, until thick and flavorful. The chili should be thick enough to sit on top of rice.

Serve: Ladle chili over hot cooked rice or into bowls. Top each serving with a dollop of mayonnaise (1–2 tbsp), shredded cheddar cheese, sliced green onions, and cilantro if desired.