I took another stab at making chili - two pounds of stew meat have been in the slow cooker with all the fixins for 18 hours now. Should be ready for lunch - need to run out and get some tortillas in case it's not "right" so we can use it in burritos. But hopefully it is, and will shred down, and then go on fritos, etc..... My house has smelled sooo good for the last day that I'm practically drooling on myself waiting for the meat to be shreddy-done.
So how was the flavor of the brisket, in your lunchroom-in-the-sky?
