1
Heat a large pot over medium-high heat. Crumble chuck and sausage into the hot pan, and cook until browned evenly. Drain grease.
2
Pour in chili beans, spicy chili beans, diced tomatoes and tomato paste. Add onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer for at least 2 hours over low heat , stirring occasionally.
3
After 2 hours, taste, and re-season if necessary. Remove from heat and serve (or refrigerate for next day).
4
Serve in bowls, topping with corn chips and shredded Cheddar cheese.
