In a large Dutch oven or large pot, add in the cut up bacon over medium-high heat. Cook until the bacon bits are crispy, then scoop the bacon up with a slotted spoon and place on a paper towel lined plate to drain. Set aside. Drain the excess bacon fat, keep one tablespoon in the pan to sauté the onions. If not using in another recipe, pour excess grease into one of the empty bean cans then let it cool and toss.
Add the diced onion over medium heat until softened, about 8 minutes. Add the minced garlic and cook for another minute.
Next, add the ground beef, sprinkle on 1/4 teaspoon of the salt and 1/8 teaspoon of pepper. Cook until browned over medium heat, drain off any excess fat.
Sprinkle in the salt, pepper, chili powder, cumin, paprika, and broth to the pot and mix well.
Add in the beans, corn, green chiles, tomatoes, potatoes, sausage, and bacon to the pot. Stir well.
Bring the mixture up to a simmer, then reduce the heat down to low. Cover the pot and let cook about 20-25 minutes.