Combine the plum tomatoes, beer, hot sauce, stock cubes, dark brown soft sugar, chilli powder, paprika, oregano, garlic granules and cayenne pepper in a slow cooker; cook on High for 1 hour.
Heat the olive oil in a frying pan over medium heat; cook the red onion in the hot oil until tender. Stir in the minced chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the frying pan to the heat. Fry the sausage in the reheated frying pan until completely browned and crumbly; add to the slow cooker. Mix the tomato puree and kidney beans into the chilli. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.