Soak the beans overnight in enough water, with kosher salt and baking soda added, to cover by 2".
Before cooking, drain the beans, rinse thoroughly and drain again.
Place the bacon on a plate with two layers of paper towels above and below. Microwave on high 1½ min. When cool, chop 3/4".
In a large pot, over med/hi heat, bring the oil to smoking; add the onions, red pepper and jalapenos; reduce the heat to med and saute until soft (8 - 10 min.) Add garlic and saute another minute. Add the green chilis, paprika, liquid smoke, chili powder, cajun seasoning, brown sugar, vinegar and oregano; saute another 5 min.
Add the bacon and sausage and cook for a minute or two. Add the beans, beef stock and beer; bring to a boil. Reduce heat to maintain a fast simmer.
Cover and cook, stirring occasionally, and adding beef stock as needed, 1 hour, or longer, until beans are tender.
Add tomatoes, salsa, cumin and Worcestershire sauce. Simmer, uncovered for 20 min more. Add cayenne pepper to taste. Add salt and pepper to taste.
Let beans sit for an hour or more (or refrigerated overnight). They are better the second day.
Reheat by bringing them to a simmer for 8-10 minutes.