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Tasted great. Used Merlot with beef stock which produced some great gravy. The only different I did was to make some roasted garlic and actually put the garlic in the meat using small slits. ""

"Good recipe. I changed a couple of things to make it work. Instead of using 5 cups of stock only use a ½ to 1 cups. You get enough water from the other additives that will make the chili “soup” so add the chicken stock last and check the water level before adding. Also, I used Michelob Amber Bock as the dark beet which works great. I used two beers instead of one just be sure to render the beer all the way down. Plus, I usually make this a day ahead of time then reheat after all the spices soak in...off the chart good.