I don’t know about you but when I hear the word “sticky” when describing food, like this Sticky Glazed Pork Chops with Peaches, my ears perk up! (Truth be told, my mouth waters a little, too, just at the idea!)
First of all, I gotta count on you guys for a little help. Whatever you do, please don’t tell any of my Wisconsin neighbors (Wisconsin is credited for the innovation of the Beer Brat…even Wikipedia says so) about this recipe. A Minnesotan messing around with their beloved Beer Brats and making outrageous claims could just be the final straw. None of us can take one more disaster or any more stress this year! I think I’m already on the edge! So now, with that settled, let me tell ya how to make what I think is better than classic Beer Brats.
This is the Chili you want when you want a huge pot o’ chili. When you want to serve a crowd of adults who love spice and love chili, maybe for an event. And even though this is named Game Day Brisket Chili, you don’t have to reserve this big pot of seriously spicy, meaty chili only for a Game Day (although this will shine at a Superbowl party or Tailgate event) and I actually have other barbecue type options for the meat you can sub in for the Brisket.
If you’ve been a follower (and if not, I’d love if you would; signups for email, facebook, and twitter are to the right) ya gotta know by now that I am a Soup lover, and def a Chili lover (they are all on my main index for Soups Chowders & Chili.) I have all kinds of Chili on my site ranging from old school to family-friendly, green to red, and a few grown-up ones. This Spicy Black Bean Chili is in that last category.
I’m not sure if anyone ever told me how to make St Louis Pork Steaks. When you grow up in Iowa (I know I just blew my St. Louis Pork Steak street cred – Missouri is one state south and Iowa is a huge pork producer) or the Midwest, there are certain dishes you just know how to make.