Texas loves its brisket and its chili. What if I combined them both? I hot smoked brisket to give that Texas flavor, then used that in a Texas style chili. I used 3 dried chilis, tomatoes, spices, onions, garlic, and beef broth. Here is where I go off the rails: I added beans. Texans hate…

I have finally done the last of the major chili styles: New Mexico. What separates this chili is the New Mexico green hatch chilis. The use of stew beef also makes this different. It does have some heat from the hatch and milder Anaheim chili peppers, and some carrots for sweetness.(You knew I was a…