Heat a large stock pot over medium high heat.
Crumble the ground chuck and Italian sausage into the hot pan.
Cook until evenly browned.
Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste.
Add the 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.
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.
To serve ladle into bowls and top with corn chips and shredded Cheddar cheese.