Brown the ground been and Italian sausage until no longer pink; drain off the grease. Add the onions, green pepper and garlic. Season with the cumin, cayenne and salt and pepper. Cook until the vegetables are soft. Add all the canned ingredients, stirring to combine. Simmer for at least 1 hour. When ready to serve, top the chili with sour cream, shredded cheddar cheese, jalapeños and any other desired toppings. Serve with cornbread and enjoy!