Heat your oil in a large pot, saute your onions and garlic over medium heat, stirring often for about 2 ½ minutes. Add in the ground beef and sausage over medium-high heat. Cook your meat, stirring often until it is mostly browned. Drain off most of the grease/liquid using a lid to assist you.
Add in the beans, tomatoes and tomato paste. Stir well.
Add in the jalapeno peppers, and beer. Stir well.
Add in the chili powder, salt, pepper, sugar, Tabasco and Worcestershire sauce (beef bouillon too if using) , stir well. Let the chili come to a bubble, stirring often. Continue cooking on low heat for 20-30 minutes, stirring often.
Adjust seasonings to your liking, depending on your taste, you may want to add in 1 teaspoon ancho chili powder and or some red pepper. If like want it hot…add away.
Chili gets better with time, so let it rest on the stove covered by a lid for an hour prior to serving if you can (or make a day ahead). Reheat and serve.
Serve with bowls of shredded cheddar cheese, sour cream and chopped green onion.