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[quote=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.)  [/quote]

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