"John Benz Fentner, Jr." wrote: > I like to drink dark, heavy beers like Guinness > (or, better yet, Black & Tans)and dark ales. It's hard to > cook with those though, 'cause they are so strong and they > tend to overpower everything else. Even some of the > lighter/cheaper stuf like Miller or Piels seems to add a > sweet taste that doesn't always go with the dish. > No way guy! No flame here, but I use Guinness to make a really awesome stew (no chiles tho..). As for chili, I like to use Negro Modelo (that is when I'm not using a dram of whiskey) in my chili. IMHO the lighter styles add nothing to the taste of chili (at least when I'm making it to my heat levels). Though a really good IPA ( India Pale Ale) sure hits the spot when I'm eating chili (and other picante dishes). Coyote Howlin' for Habaneros