In a large stock pot over medium-high heat, add the grass-fed ground beef and spicy Italian sausage. Cook until well browned, about 8–10 minutes.

In a separate skillet, cook the sugar-free bacon over medium heat until crispy, about 5–7 minutes. Crumble and add to the stock pot.

In the skillet with bacon drippings, sauté chopped yellow onion and diced red bell pepper for about 5 minutes.

Transfer sautéed vegetables into the stock pot with the meats. Add diced tomatoes, tomato paste, and beef stock. Stir to combine.

Cover and reduce heat to low, simmering for at least 2 hours, stirring occasionally.

Taste and adjust seasonings as needed. Serve hot, garnished with toppings like avocado or chives.