In a large stockpot or cast iron Dutch oven, brown the ground beef and hot sausage.

Add the chopped celery, onion, and poblanos (save garlic for later). Cook until meat is browned and vegetables are softened.

Reduce heat to medium. Add chili powder, crushed tomatoes, tomato paste, BBQ sauces, and stir well. Scrape up all the browned bits from the bottom. Cook 15 minutes, stirring often.

Add beer, beef stock, garlic, Worcestershire sauce, balsamic vinegar, and honey. Stir until combined.

Simmer uncovered for 1½ hours, stirring occasionally. Add water as needed if it becomes too thick.

Stir in kidney beans and black beans. Cook 30 minutes longer.

Taste and adjust seasoning. Serve hot with your favorite garnishes.