I wanted to make another pot of chili, after having made a pot a week or so ago. I hadn't made chili in a good number of years, but at one time, I was fanatical about chili. I used an old recipe I had developed 20 years ago and used brisket flat. But I found out it was way too expensive ($50) for the meat. So, I found some pork at Costco for less than $3/lb. It was pork country style boneless ribs.
What do you guys think of using this in chili? I've always used beef or a mix of beef and pork.
What do you guys think of using this in chili? I've always used beef or a mix of beef and pork.