Killen's Barbecue

The Houston Chronicle reports that owner Ronnie Killen builds this chili from brisket and short rib trimmings, ground and cooked with reconstituted, ground chile pods, which he told the paper give the bowl its depth, richness and color. Diced tomatoes, tomato sauce and paste, cumin, onion and garlic round out the recipe, and chopped smoked brisket goes in on top of that. Black beans come and go depending on the day. Order the brisket chili at the Pearland smokehouse.

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