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, yes there’s beans, I am out of SB chili powder, so substituted.
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.
My version of brisket chili
