I’ve used beer in recipes before but I don’t remember using any in chili before today.  A quick search turned up plenty of evidence of prior art so there won’t be any recipe patents applied for today, alas.  Aside from the bottle of stout in it there isn’t much to say about this recipe:  1 lb of ground beef, 1/2 lb of my homemade chorizo, 1 can of tomato bits with green chilies, 1 can of chili beans, a diced onion, 5 minced cloves of garlic, a fair amount of chili powder, a sprinkle of red pepper flakes, and the bottle of beer.  Cook the onion in a bit of oil, add the garlic and the meat and brown everything well.  Remove the fat and then add the rest of the ingredients, bring to a boil, then simmer for at least an hour.  Serve with your favorite garnishes.Mrs J and I agree on the cheddar cheese, she takes a pass on the peppers and prefers the nacho chips crumbled and stirred in.  I like to scoop the chili with the chips like it is a big bowl of dip.  This batch of nacho chips are just a bit too thin for that, they break too easily.  Nice flavor, though.  I just wish I hadn’t purchased the jumbo case lot of them.