Start by gathering all your components. Chop the onion and red bell pepper finely, and mince the garlic until fragrant. Break the dry spaghetti in half and have your canned beans, tomatoes, and sauces at the ready.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Crumble in the ground beef and Italian sausage, cooking for about 6-8 minutes until fully browned. Drain any excess fat from the pan, leaving about a tablespoon for flavor.

In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion, diced red bell pepper, and minced garlic, cooking until softened and aromatic for about 3-4 minutes.

Transfer the browned meat and sautéed vegetables to your crockpot. Add the diced tomatoes, tomato sauce, chili powder, cumin, kidney beans, black beans, and the broken spaghetti. Season with salt and pepper to taste.

Cover the crockpot and set it to cook on LOW for 4 hours or HIGH for 2 hours.

After cooking, preheat your oven to 375°F (190°C). Carefully transfer the mixture to an oven-safe baking dish and sprinkle the cheese generously over the top.

Bake uncovered for 15–20 minutes, or until the cheese is bubbly and a delectable golden color.

Allow it to rest for about 5 minutes before diving in, ensuring each serving is hot and melty.