Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and sausage. Cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.

Add the chopped onion, green pepper, and minced jalapeno to the pot. Cook until the vegetables are softened, about 5-7 minutes.

Stir in the chili powder, cumin, oregano, and salt. Cook for 1 minute more, stirring constantly, to toast the spices.

(The original recipe was incomplete beyond this point, so I will complete it based on common chili recipes to maintain coherence and quality.) Add 2 (14.5 ounce) cans diced tomatoes (undrained), 1 (15 ounce) can kidney beans (rinsed and drained), 1 (15 ounce) can pinto beans (rinsed and drained), and 1 cup beef broth. Bring to a simmer.

Reduce heat to low, cover, and simmer for at least 30 minutes, or up to several hours, stirring occasionally. The longer it simmers, the more the flavors will meld.

Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.