Cookblogging,  Stews

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?

© 2009, Crouton deMenthe. All rights reserved.

About Crouton deMenthe  Amateur cook and barbecue fanatic.


Amateur cook and barbecue fanatic.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Crouton's Kitchen is using WP-Gravatar