Help me salvage this chuck roast

[Anonymous]

Budweiser chili poster here. I agree that there are some better and higher-flavored beers that work, and I've used Guiness in past chili batches with success. (When going with darker flavors, like black bean, prime rib, & portobello chili with poblanos.) I also agree about the danger of high hops.

But I was trying to be user-friendly for someone who hasn't done it before--if you're not particular about it, the beer, like dried chili peppers if you're using them, can get away from you. I used Bass Ale once, and no matter what I did to that pot afterward, it just tasted like Bass Ale.

So if you're an experienced chili tinkerer, by all means, you're on top of this--get creative. If you're a casual chili cook, keeping it simple will avoid the minefield.
(And I bet Modelo would work fine, as a blond beer. Negro Modelo would depend on the other flavorings, I would think--could be good, or it could take over. Though with OP's BBQ-flavored chuck it would probably be good.)