ok mr. peabody, here is the first. a dark beer (your choice will add the depth of flavor described below plus the darker color). no beans. but before we start. whatever chili recipe you choose, if you want to make it darker then do what we do on jambalaya. use either some kitchen bouquet or some brown sugar. it'll get dark. to order kitchen bouquet, here is the website: http://www.drhot.net/kitchenbouquet.html Texas Chili In 1977, the Texas Legislature declared chili the state dish of Texas. You will find as many different Texas chili recipes as there are counties in the state, too many to count! This is one of my favorite beer chili recipes, using Shiner Bock, a favorite dark beer of many Texans, as a main ingredient. The beer adds an extra depth to the taste. And, whatever you don't use in this chili recipe, go ahead and drink while you're waiting for it to cook. Ingredients: 5 jalapenos, chopped 3 lbs. lean chuck beef, cut into bite size pieces (use ground beef if you like) 3 Tablespoons Chili powder 2 oz. vegetable oil 2 Shiner Bock beers, or your favorite dark brew 1 large onion, chopped 1/3 cup garlic, minced 1/4 cup Cilantro, chopped for garnish Directions: - Add 1/2 of oil to a heavy stock pot, heat to medium high. Add meat, braise on all sides until brown. Drain meat. - Heat remaining oil in pot to medium high, add chiles, onion, garlic, meat, and chili powder, simmer for a few minutes and add beer. - Allow to simmer at least one hour, adding more beer if necessary. - Serve in large bowls sprinkled with cilantro. snort's recommendation: if you like it hotter. add in some tabasco.