Ya gotta luv Texans. And, yes, I do have a lot of good friends who live in that 
great state of confusion. I was in a conversation with some as I was needing some input because I am going to enter a chili cook-off at one of the local KW offices here in the Nashville area. Naturally, everyone had their input as what to add/do. Some scoffed and said that a Tennessean could not make ‘Real’ Texas style chili. (Of course we can. Texans just think we can’t!) Armed with the right information, I started on my quest to make authentic Texas style chili.
Sunday, I smoked two briskets with mesquite at 200º for about 5 hours. Wow! Did the patio and yard smell good! Next, I cut the briskets up into small cubes, added chicken and beef broth and some seasoning and simmered for 2 hours. Next I added the 2nd set of seasonings and simmered for another hour.
Here’s the special part. Like lasagna, chili needs to set for a day or two for the meat to soak up the flavors. Tomorrow I will add the final seasonings when I reheat. I do believe I have a winner here. Wish me luck.
;-)
It is a GREAT day at Complete Home Inspections!
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