Brown the ground chuck in a Dutch oven or soup pot. Season lightly with salt and pepper. Drain off excess fat and set the meat aside. Add the olive oil to the pan over medium heat, and then add the onion, pepper, garlic, oregano, and dried sage. Sauté until the vegetables begin to soften.
Deglaze the pan with the orange juice. Stir in the ancho chile powder, smoked paprika, cumin, ground or minced chipotle, cayenne pepper, salt, and crushed tomatoes. Bring to a simmer for a few minutes. Stir in the water, beans, and reserved cooked meat. Bring to a simmer again and check the seasoning. Simmer for 15 minutes, add the bourbon, and simmer for 15 to 20 minutes.
Serve garnished with sour cream, Cheddar cheese, and tortilla chips.