Hillbilly Tex/Mex?

I’m cooking a pot of chili con carne this morning, using what’s left of my smoked beef brisket from two weekends ago and a bottle of Shiner Bock Ditalini left in the back of the fridge.

Sure, it’ll have a smokey flavor.  But who says you can’t inject a little back-hollow Kentucky into Tex/Mex?