Dice 6 slices bacon into small pieces and add to a large pot or Dutch oven over medium-high heat. Cook until crisp, about 5-7 minutes. Remove bacon and drain excess grease.

Add 1 pound lean ground beef to the pot and cook, crumbling until no pink remains, about 5-7 minutes.

Add 1 cup diced onion, 2 teaspoons minced garlic, and 14 ounces smoked sausage. Cook until the onion is translucent and the sausage is browned.

Lower heat to medium and add 1 (14.5-ounce) can diced tomatoes, 1 (15.5-ounce) can pinto beans, 1 (15-ounce) can black beans, 1 (14.5-ounce) can diced tomatoes and green chiles, 1 (15-ounce) can whole kernel corn, 3 cups peeled and diced Yukon Gold potatoes, 2.5-3 cups beef broth, 2 teaspoons cumin, 2 teaspoons chili powder, and reserved bacon. Season with salt and ground black pepper to taste.

Once bubbling, reduce heat to medium-low and cover. Simmer for 45 minutes to 1 hour, stirring occasionally.