In a large stockpot, over medium-high heat, crumble while browning the beef (2 pounds) and sausage (1 pound) until evenly browned. Drain off excess grease.
Add chili beans (4 cans), canned tomatoes (2 cans), and tomato paste (1 can) and stir. Then add onion (1), celery (3 stalks), green (1) and red bell peppers (2), jalapeno pepper (1), crumbled bacon (4), bouillon (2 tablespoons), and beer (1 cup). Stir in the season with chili powder (1/4 cup), Worcestershire sauce (1 tablespoon), garlic (1 tablespoon), oregano (1 tablespoon), cumin (2 teaspoons), hot sauce (2 teaspoons), basil (1 teaspoon), salt (1 1/2 teaspoons), pepper (1/2 teaspoon), cayenne (1/4 teaspoon), and sugar (1 teaspoon). Stir to combine, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste and adjust salt, black pepper, and chili powder, if necessary. The longer the chili simmers, the more the flavors will develop. NOTE: The chili will also thicken as it sits overnight.
Remove from heat and serve or cool, then refrigerate and serve the next day. To serve, ladle into bowls and top with shredded cheddar cheese, Fritos, and red onions
For Crockpot:
In a large stockpot, over medium-high heat, crumble while browning the beef and sausage until evenly browned. Drain off excess grease.
Add the rest of the chili ingredients, as in step 2 above, simmered in a crockpot on Low for 6-8 hours.