In a large nonstick sauté pan, heat 3 tablespoons of the olive oil over medium-high heat. Working in two or three batches add the sausage and cook until evenly browned, breaking up the meat with a wooden spoon. Set aside in a clean bowl. In the same way, use brown the ground beef in the mixture of oil and fat left in the pan, and add it to the browned sausage.

In a large stockpot, heat the remaining oil over medium heat. Add the onion and sauté until soft, about 8 minutes. Add the garlic, chili powders, and cumin and sauté until fragrant, about 2 minutes longer.

Add the sausage and beef to the stockpot along with the beef consommé, chicken stock, port wine, and kidney beans. Stir well and cook at medium heat for about 30 minutes. Then, stir in the marinara sauce or crushed tomatoes and the sugar and cook over medium-low heat for 45 minutes longer, stirring occasionally.

To serve, ladle the chili into bowls and pass shredded cheese and sour cream for guests to garnish each serving to taste.