I had good results with this bread. Note for those using canned chilies: If you use a brand that's watery mush, the flavor will be fine, but your bread will be soggy unless you compensate by decreasing the beer a bit. Mine were watery, mushy chilies, and I decreased the beer by about 2-3 ounces. I'd also suggest using extra-sharp Cheddar cheese and drizzling the top with about 2-3 tbsp. melted butter before baking. The recipe doesn't state this, but one of the most important things about making beer bread is not to overwork the batter - just stir gently until there are no dry spots remaining. Let the batter be lumpy and it'll come out great.
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I had good results with this bread. Note for those using canned chilies: If you use a brand...