Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Heat a skillit and cook the bacon until crispy, drain off grease and set aside.cook the onion, celery, peppers and garlic in the bacon drippings until soft. When bacon is cool crumble
Pour in the beans, diced tomatoes and tomato paste, crumbled bacon, bouillon, and beer. Add the cooked onion, celery, peppers and garlic. Season with chili powder, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
serve with shredded Cheddar cheese or even over corn chips with a blob of sour cream! Enjoy