Some time ago I cooked off a very large London Broil on the grill using the offset heat/smoke method one would use for good brisket or ribs. It turned out OK – but immediately decided I was going to get a pot of chili out of a little over half of it.
Archive for the 'Chili Meat' Category
I think all of us who have made chili have probably used hamburger if we were in a hurry. That will get you by – but if there is time I like to “plan ahead”.