- Joined
- Oct 18, 2011
- Messages
- 6,111
- Reaction score
- 2,486
- Location
- Glasgow, Scotland
- Can others edit my Photos
- Photos OK to edit
We had some good weather here recently so I broke the smoker out at the weekend. For tonight it's chilli con carne, but made with brisket that's been dry rubbed and smoked for 40mins, with the usual chilli ingredients but the unusual ones were some dried poblano chillies and blackened peppers and some coffee. Simmered for 4 hours so its like a stew and the brisket just falls apart
It's the best chilli I've made.
It's the best chilli I've made.
