In a 4-quart Dutch oven cook celery and green pepper in hot oil over medium heat until vegetables are tender, stirring occasionally. Stir in undrained tomatoes, beans, beer or water, chili powder, bay leaf, basil, oregano, salt, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 1 hour, stirring occasionally.
Remove and discard bay leaf. Tightly cover Dutch oven and tote in an insulated carrier. Tote cheese in an insulated cooler with ice packs. Serve shredded cheese as a topper. Makes 8 to 10 servings.