[oldschool1982]

Guiness or Bass has always worked well for me. Just depends on the depth of flavor and what ratio of spices you're using for the particular style. A good merlot or cabernet is a unique flavor for chili also.


Chameleon, unfortunately I can't agree with you on that (not that it really matters hehehe) It's way to difficult to find some of those ales here, especially the Latrappes/Konegshoven (sp?), Korsendunks, etc and in good supply so... Atleast when I do get them they get shelved for aging and drunk for enjoyment.