Tuesday, May 8, 2012

BBQ Beef Brisket Chili

This recipe can be adjusted easily for spice, meat, and will be great reheated the next day
I like to make big batches of chili and freeze most of it for easy dinners on those crazy,

"don't want to cook" nights. 
We finally have an extra freezer in the basement which is great for storing this kind of recipe. 
As for the Brisket, if you don't want to cook your own just for Chili, you can get some from a good BBQ restaurant, use pork tenderloin, or a roast beef even.  It's mainly the BBQ flavor that's different here so feel free to make it your own type of Chili.

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