Pour tomatoes into a large stockpot and heat over medium heat.

Meanwhile, cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.

Cook and stir chorizo in the skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.

Add oil to the skillet and heat over medium-high heat. Add onions and garlic; sauté until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 more minutes. Transfer onions to the stockpot.

Stir beans into the stockpot, then add lime juice, salt, and black pepper.

Heat the skillet again over medium-high heat. Add bell peppers and lightly sauté for about 5 minutes. Add to the stockpot.

Add corn to the stockpot and season with hot sauce, salt, and black pepper. Simmer for 30 minutes, then sprinkle cilantro on top and serve.