In a 4- or 6-quart Dutch oven, heat oil over medium heat. Add celery, sweet pepper, onion, and garlic. Cook, covered, about 10 minutes or until vegetables are tender, stirring occasionally.
Stir in undrained tomatoes, drained beans and/or chickpeas, raisins, vinegar, chili powder, basil, oregano, cumin, sugar, allspice, salt, black pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Stir in the beer. Return to boiling; reduce heat. Simmer, uncovered, about 30 minutes more or until desired consistency. Discard bay leaf. Stir in cashews. Sprinkle cheese over each serving.