Cut red pepper and onion into small pieces. Mince the garlic.
In a large frying pan, heat the oil over medium heat. Add the red pepper and onion. Let cook, stirring occasionally, until onions become soft and transparent.
Add the garlic, cumin and chili powder. Mix well to combine the spices. Cook for about one minute.
Add the pork, beef and salt to the pan. Using a wooden spoon, break up the meat and incorporate with the vegetables and spices. Let cook until all meat is brown.
Carefully, transfer the meat mixture to a 6 qt. slow cooker. Add the beans and their juices, corn, tomato sauce and diced tomato and their juices.
Chop the jalapeños into small pieces and add to the mixture. Discard the jalapeño seeds if you don't want the Chili to be too hot. Stir to combine.
Cover and cook for about 6 hours on high or 8 hours on low.
Taste and season with salt or adobo as needed. Serve with cheese, sour cream and scallions.