Step 1: Saute carrots, onions, and celery in butter until the onions are translucent. Add in garlic, cook for 1 minute. Add in flour and whisk constantly on low heat for 3 minutes, make sure it does not burn. Stir in beer, then paprika, mustard, worchestershire, and chicken broth, whisking to smooth.
Step 2: Add cheese, slowly bring to a boil, reduce heat and simmer for 10 minutes.
Step 3: Remove from heat and add in half and half and Tabasco, the season with salt and pepper.
Step 4: Serve with extra Tabasco on the side.
Step 5: Garnish with fresh popped popcorn, and serve bread sticks on the side.
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