Set a large dutch oven over medium-high heat with 1 tablespoon olive oil. Once hot, add the sausage and break up with a wooden spoon. Cook until brown and crispy, about 5 to 8 minutes. Using a slotted spoon, transfer the sausage onto a plate and set aside. Add the ground beef to the pot and cook, breaking up with a wooden spoon, until crispy and brown, about 5 to 8 minutes.

Return the sausage to the pot and add in the onion, bell pepper, and half of the minced garlic. Cook, stirring often, until the vegetables have softened. Season with Italian seasoning, half of the parsley, crushed red pepper flakes, salt, and pepper. Stir in the pepperoni, beans, pizza sauce, tomato sauce, stewed tomatoes and stock. Bring to a simmer, cover, lower the flame and cook until thickened, about 1 hour. Make sure to stir every now and then so that the chili doesn't stick and burn.

Meanwhile, in a small pot, combine the remaining oil, garlic, parsley and butter. Cook over very low heat to infuse the oil and soften the garlic slightly. Using a sharp serrated knife, cut the tops off the bread bowls, and scoop out most of the filling. Save for bread crumbs for a later user. Place the bread bowls on a baking sheet and brush the insides and the tops withs the garlic butter. Bake in a preheated 350°F oven until golden brown, about 5 to 8 minutes.

Give the chili a taste and adjust seasoning accordingly, adding more salt or pepper as needed. To serve, ladle the chili in the bread bowls and top with mozzarella and fresh basil. Serve immediately and enjoy!