Texans, I need some tips here.
A local BBQ place was out of brisket but had brisket chili. I like chili and it wasn't pricy so I bought a quart. Realized it was the bean-less sort, and in fact a sort of finer texture I'd expect from chili dog chili (I'm assuming this is the Texas style, or is that less fine?).
Anyway, with the sort of lack of body it has, am I suppose to just eat it as this thin meat soup, or is there a way of consuming I'm missing? Today I mixed in some oyster crackers and put a little on bread, which worked well. I might try a little on spaghetti tomorrow.
I'm probably doing this wrong. So let me know.