Rich G
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I make a batch of this every year for our annual Halloween party. I use THIS RECIPE that I've posted in the recipes section in the past, and I usually go about 50/50 ground beef and diced, smoked brisket point. I doubled things up for the party batch, so I've got a total of 6lbs of meat in this pot. I think I noted it in the recipe, but when using the smoked brisket, I add that (diced) to the chili after the 2.5 hour simmer. The brisket is already cooked, so no need to abuse it further!
When I reheat it on Sunday, I'll probably have to add a little liquid, as this will thicken up quite a bit as the meat absorbs some of the "sauce". Had a taste, and it's already good.....which means it should be really good in a couple of days!
R
When I reheat it on Sunday, I'll probably have to add a little liquid, as this will thicken up quite a bit as the meat absorbs some of the "sauce". Had a taste, and it's already good.....which means it should be really good in a couple of days!
R