Servings: 6 to 8
Chocolate stout beer gives this chili rich, complex flavors that get even better with time. If you can resist the urge to devour the chili the day you make it, you’ll be deliciously rewarded for your patience. It’s best served a day or two after you make it, straight up or over rice.
Wowed my friends with this recipe!
I found the chocolate stout beer to leave a bitter after-taste. However, increasing the brown sugar was enough to obliterate it. Very different flavours. Definitely would recommend.
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