I'd also say stick with the darker beers. Even though the Irish Ales I'd go to the Stouts (Stouts, Flavored Stout, Imperial Stout, Oatmeal Stout and
some Porters...or whatever you have in your area).
The above types may give you a good depth of charactor while trying to escape the finish your trying to evade. (Could it possibly be some of the more bitter hops your tasting?) The Irish Ales are usually low in hops...but perhaps this could be what your tasting...dunno
What specific Irish Ales have you tried...Maybe some of us could find them and give'em a try.
While I'd agree that the beer could add a good deal of flavor, what are you after by using the beer. You could get a nice depth of flavor by using one of the leaner ground beefs and going with a long simmer time. The longer you cook it, the more the flavor deepens.
If it were me...I'd skip some of the condiments (sour cream, cheese) for the use of the leaner ground beef. But then again...I'm not a huge fan of sour cream or cheese in my chilli. So it's easy for me to give up
cheers
dan