Cut the bacon into half-inch pieces. Place in a large pot or Dutch oven over medium heat. Cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon grease in the pot (add a splash of olive oil if needed).

Increase heat to medium-high. Add ground beef to the pot. Break it up and cook until browned, about 5 minutes. Add smoked sausage slices and cook for 3-5 minutes until edges caramelize. Drain excess grease if necessary, leaving about 2 tablespoons.

Add diced onion to the pot. Cook for 5 minutes until softened. Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, and red pepper flakes. Cook for 1 minute until fragrant.

Pour in beef broth and diced tomatoes (with juices). Add Worcestershire sauce. Stir in cubed potatoes. Bring to a boil, then reduce heat, cover partially, and simmer for 15-20 minutes until potatoes are fork-tender.

Stir in rinsed pinto beans and corn. Simmer uncovered for 5-10 minutes to meld flavors and thicken broth slightly.

Taste and adjust seasoning with salt and black pepper. Stir in reserved crispy bacon just before serving. Ladle into bowls and garnish with shredded cheese, sour cream, or Cilantro if desired.