It's always a challenge making the water-based sauce flavorful enough when making chili (lots of oregeno and other spices are required). Even though I use beer for other sauce-based dishes, I never thought of using it for the chili! *headdesk*

The hubby keeps this microbrewery porter around that's as dark and thick as Guinness (Great Lakes Brewing's Edmund Fitzgerald Porter). My mouth is watering while thinking about that being the liquid for a chili ;)