Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Remove and set aside.
Add mushrooms to pot and cook until soft, add kale and sautee until softened. Add the onion, carrot, celery, red bell peppers, and chile peppers. Sautee for 2 minutes. Add the chili powder, garlic, oregano, cumin, basil, salt, pepper, cayenne and paprika.
Add the meat back to the pot. Pour in the beans, diced tomatoes, tomato paste, broth and beer. Season with Worcestershire sauce, hot pepper sauce and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 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 sour cream (or plain yogurt) and shredded Cheddar cheese.