Italian Chili Recipe

2 tablespoons extra virgin olive oil
2 ounces pancetta, diced
20 slices pepperoni cut into quarters
1 cup onion, chopped
1 cup green bell pepper, diced
1 cup fennel, bulb only chopped
1 ½ teaspoons diced fresh red chili pepper (I used one red jalapeno)
2 tablespoons fresh garlic, minced
1 pound hot Italian sausage, removed from casing
1 ½ pounds boneless, skinless chicken thighs, cut into bite sized pieces
1 28-ounce can ground peeled tomatoes (we used Cento brand)
1 6-ounce can tomato paste
½ cup sliced pepperoncini drained
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon dry oregano
1 tablespoon balsamic vinegar
1 ½ cups frozen corn kernels
4 plum tomatoes seeded and roughly chopped
½ cup fresh basil chopped, divided
Sour cream for garnish