Roughly chop all of the vegetables listed and transfer them to the food processor. Pulse to chop finely, set aside.
Preheat 3 tablespoons of olive oil in a large dutch oven style pot to medium heat for a few minutes. Add all of the vegetables from food proccesor. Season lightly with salt and pepper and cook for 8 to 10 minutes. Add all the tomato products and green chiles to processor and pulse to blend until smooth, set aside.
While the vegetables are cooking, in a separate skillet, cook the bacon until crisp, add to vegetables. In that same skillet cook the Mexican chorizo for 6 minutes, crumbling with a wooden spoon. Transfer to to pot with vegetables. Stir well to combine.
Add the tomato mixture to pot. Stir well. Add all of the remaining ingredients listed, minus the cheese. Bring to a boil, reduce heat, cover and continue cooking for 1 to 1 1/2 hours. The longer it cooks the better. Add 1/2 cup of each cheese to sauce and cook for another 10 minutes. Taste for spices and herbs and adjust to taste. Yields 8 to 10 servings. Add to your favorite pasta dishes. Great for eggplant and chicken parmigana.