Cookblogging, Stews Hillbilly Tex/Mex? October 7, 2009 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? © 2009, Crouton deMenthe. All rights reserved. About Crouton deMenthe Amateur cook and barbecue fanatic. Crouton deMenthe Amateur cook and barbecue fanatic. Previous Italian Family Barbecue Revisited Newer Crouton's 15-Bean Soup Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Comment Notify me of follow-up comments by email. Notify me of new posts by email.