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?


Amateur cook and barbecue fanatic.

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