Smoked beer —the result of infusing a weightier style of beer, such as brown ale, porter, or stout, with smoking agents—has ancient roots in Germany but has been recently revived by American brewers aiming to put their own twist on the old style. This recipe combines the fireside flavor with a classic chili. Smoked beer is available at many gourmet markets and liquor stores. Schlenkerla Smokebeer was used here. Adapted from Stephanie V.W. Lucianovic.