For the Chili:

• 1 tablespoon neutral oil (avocado, olive, or vegetable oil)
• 1 cup chopped celery (about 2 large stalks)
• 1 1/2 cups chopped yellow onion (about 1 large onion)
• 1 cup chopped green bell pepper (about 1 large pepper, seeds removed)
• 1 cup chopped red bell pepper (about 1 large pepper, seeds removed)
• 2–3 tablespoons chopped serrano pepper (about 2 peppers, seeds removed)
• 1/4 cup chili powder (adjust to taste)
• 1 tablespoon Italian seasoning
• 2 teaspoons ground cumin
• 1 teaspoon black pepper (plus more to taste)
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon minced fresh garlic (about 2 large cloves)
• 2 pounds lean ground beef (85/15 or 90/10)
• 1 pound bulk Italian sausage
• 3 (15-ounce) cans chili beans, drained
• 1 (15-ounce) can chili beans in spicy sauce (do not drain)
• 2 (28-ounce) cans diced tomatoes (do not drain)
• 1 (6-ounce) can tomato paste
• 1/4 cup cooked, crumbled bacon (about 4 thick-cut slices)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 4 cubes beef bouillon or 4 teaspoons beef bouillon paste
• 1 cup beer of choice (dark stout preferred)
• 1 teaspoon granulated sugar
• 1 teaspoon salt (plus more to taste)

Serving Suggestions (Optional):

• Crushed or whole corn chips
• Minced red onions
• Shredded cheddar or Mexican cheese blend
• Cornbread