I make my chili soupier than many here. There will be beans, so if ya don’t like ‘em, look away! :biggrin1:
A few weeks back I smoked a brisket specifically for chili this winter.
My wife can’t do too spicy, so I’ve tamed it way back over the years. I used to make some really hot stuff.
Most the ingredients
Chopped the brisket, then onion.
I either use beef bouillon or dark beer with the V8. Today, I didn’t have any dark beer.
It’s a smaller pot, so only 2 cans of beans today. Typically there is a can of kidney or plain pinto as well.
Ingredients into the pot.
6 hours later, it’s Ready.
Slice and shred some cheddar
Let’s eat.
Thanks for looking.
A few weeks back I smoked a brisket specifically for chili this winter.
My wife can’t do too spicy, so I’ve tamed it way back over the years. I used to make some really hot stuff.
Most the ingredients
Chopped the brisket, then onion.
I either use beef bouillon or dark beer with the V8. Today, I didn’t have any dark beer.
It’s a smaller pot, so only 2 cans of beans today. Typically there is a can of kidney or plain pinto as well.
Ingredients into the pot.
6 hours later, it’s Ready.
Slice and shred some cheddar
Let’s eat.
Thanks for looking.
