Prep time: 30 min Cook Time: 6 min
Servings: Depends how Hungry y’all are
1 lbs ground beef
1 lbs smoked brisket
1 lbs smoked pork belly
1 pint Beard Bq Sauce
3 tbs chili powder
1 tbs cumin
1 tbs garlic powder
1 tbs sea salt
1 tbs black pepper
½ tsp cayenne pepper
1 can rotel
Add water as needed for the cook down.
Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Add peeled potatoes to large pot and cover with 1 1/2 inches of water. Season with salt use 1 teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
Chop potatoes and onions into small chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
Combine sour cream, mayonnaise, and the Yellow Beard Mustard Blend in a bowl.
Add sour cream mixture, celery, pickles, eggs, and herbs to the potatos and onions. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.