Boilermaker Tailgate Chili

Original recipe found here: http://allrecipes.com/recipe/boilermaker-tailgate-chili/detail.aspx

Changes I made from the original-cook in slow-cooker 8 hours instead of on stove for 2. 2 cans of pinto beans drained and 1 can of spicy chili beans ( instead of 2 and 1), no celery, 1 jalapeño instead of 2 chili peppers, homemade "bacon bits", served with corn bread instead of corn chips. Made 3 very full bowls plus enough to freeze for another 4 bowls plus 3 more bowls worth (serves at least 10 hungry adults). We loved this chili.

Prep Time: 30 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 30 Min
Yield 12 Servings

Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
1 slice bacon
2 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (8 ounce) package shredded Cheddar cheese

Directions:
Heat a skilley over medium-high heat. Cook bacon until crispy, let cool. Chop into bits. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Into the crock pot, pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Add browned meat and bacon bits. Stir to combine, then cover and cool on low heat for 8 hours, stirring occasionally.
After a few 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 shredded Cheddar cheese.