Adding macaroni noodles to chili is a WI (other areas?) thing but not always. Probably a leftover thing form the old days to stretch a food budget. I don't make it with noodles.

Ground beef
Stew meat
Peppers
Onions
Garlic
Can of Rotel diced tomatoes and chillies
Diced tomatoes and/or crushed tomato (from a can)
Blend of tomato sauce and paste (from a can) to get to the desired consistency
Typical chili seasonings & hot sauce to desired heat level.

Let it stew in a crock pot for the day, then eat topped with shredded cheese and jalapeno slices. Corn bread or saltines.

Even though it's good the day of, it's even better the following day(s) when given some rest to let everything meld. Usually make a big batch, eat some day of put the rest in the fridge overnight to age then freeze in smaller single serving portions for lunches and stuff.

BuckyB93 wrote:

Ya forgot the beans.

deadeyedick wrote:

Wisconsin thing. Heard it was done in Minnesota too. Recipes differ. Was raised on chili with elbow macaroni in it. Restaurants often pour it over spaghetti. It started during the Great Depression. The noodles filled the tummy more completely when food and money were short.

Thought noodles went in all chilis.

Was in an unfamiliar part of the country and saw chili on the menu. They asked if I wanted red or green. Phfft. I’m not stupid. Red is red hot- ordered the green.

First taste was a full spoonful. It wasn’t a lovin’ spoonful. Was sure they poisoned me.

Chili means something different in Gallup, New Mexico.

8trackdisco wrote:

Brisket coming up on 160 after 3 hours. Feels like it's going too fast. Pit temp has been steady around 240.

On the fence between wrapping them or leaving bare. Bark hasn't fully developed yet so I don't want to wrap now. Opened it up and rotated the meats to different trays and flipped em to fat cap down. Meat side still wet and drippy. Fat side getting browned. Once it's all barked over I'm gonna at least wrap the flats. I think the points can go without.

First time doing brisket, so I'm just going by what I've read and watched online.

danmdevries wrote:

At the dentist getting 5 teeth drilled out.

When it's done I've got 30lbs of meats to put in the smoker. 2 flats and 2 points of desalinated corned beefs rubbed with pastrami spice, and a whole salmon

danmdevries wrote:

Just wondering.....did you separate the flat and point? If so, why? 🤔

dkeage wrote:

Started with corned beef packs on sale for $3.50/lb for flats and $3/lb for points. Soaked em in water exchanged a few times for 24hrs to desalinate. Rubbed with cracked pepper and coriander to make pastramis.

I've never done a brisket because of the cost. Thought this would be a fun experiment with little cost. Whole packers were $14/lb right next to the corned beefs so I got 4 of them around 4.5lb ea 2 points 2 flats.

danmdevries wrote:

At the dentist getting 5 teeth drilled out.

When it's done I've got 30lbs of meats to put in the smoker. 2 flats and 2 points of desalinated corned beefs rubbed with pastrami spice, and a whole salmon

danmdevries wrote:

Brother... I had an iPhone 8 that died when I jumped into Delta1's pool with the stupid phone still in my pocket. 🤦

Replaced it with an iPhone SE. More storage, better processor, same exact size and look... $350.

Not sure how you feel about apple products. I got sucked into the apple vortex long ago (iphone 3 or 4?). Anyway... cheap alternative and does all the stuff apple phones do. The 11/12/13 will cost you upwards of $700---and on. The SE has an average camera and may be missing a bell here or a whistle there... but for talk/text/most other stuff we do? Great deal.

MACS wrote: