In an extra-large stockpot or cast iron skillet, brown ground beef and sausage.

Add chopped vegetables, except garlic, and cook until meats are cooked through and vegetables are tender.

Lower heat to medium.

Add chili powder, tomatoes, tomato paste, and BBQ sauces to the pot, mixing well. Scrape any bits from the bottom of the pot. Cook for about 15 minutes stirring often.

Stir in beer, beef broth, minced garlic, Worcestershire, vinegar, and honey. Stir to blend ingredients.

Simmer for about 1.5 hours stirring frequently allowing chili flavors to marry. If sauce gets too thick, add water in ¼ cup amounts.

Add beans and cook another 30 minutes, stirring frequently. Taste for seasoning and adjust.

Serve with garnishes and extras – sour cream, scallions, grated cheese, hot sauce, jalapeños, hot cornbread.