Three unforgetta-bowls.

The secret to Legend Brewing’s award-winning beef chili (pictured) is in the suds: “After browning the beef and caramelizing it with tomato paste and chipotle peppers, we de-glaze with two pitchers of Golden IPA before adding the beans and tomatoes,” says chef Ben Pruett. Hence the slogan, “one bite, one pint.”

Chef Bryan McDaniel of Memphis’ new gastropub South of Beale thickens his down-to-earth chili with elk and a healthy splash of Guinness, and serves it with Spanish Manchego cheese and crème fraîche. “Guinness makes it a sweeter chili, yet gives it a little bit of bitterness,” says McDaniel.

21st Amendment Brewery’s San Francisco restaurant makes its Brew Free! Chili not with its same-named IPA, but with a selection of the brewery’s darker, maltier beers and local Niman Ranch ground chuck. The final product, though, pairs perfectly with the chili’s namesake brew.