Well, made up a gallon or so of liquid fire, skimmed off 2 quarts for later, and the rest didn't last more than 2 hours. And those 8 pounds of 1" cubed, trimmed brisket only made it better. Now I have some ideas for chili dishes, like Blazing Jackets (twice baked potatoes mixed with chunky chili and topped with a mix of pepper jack and medium cheddar), Sulphur Spuds (jacketted potatoes topped with chili and slivers of sharp cheddar), Devil Dogs (Hebrew Nation franks slathered in chili, topped with diced onions and medium cheddar), Chili Roll (like Devil Dogs, minus the frank...just chili in a bun), Frito Pie (see recipe in Haven), Mexican Casserole (our version, which is akin to lasagne, only with chunky beef chili for the sauce and meat), and Sordid Shepherd's Pie (with, you guessed it, chunky chili topped with mashed potatos and cheddar and baked).
As for cornbread, when a normal can of creamed corn is used, it comes out a bit softer (not as crumbly) and a little bit sweet. Is good stuff!
Now I gots a cravin...I gotta learn not to discuss chili on a bare tummy...think I might be able to thaw out a bit to tide me over.