slightly ajar and cook until the beans and beef are tender
and the stock is rich and slightly thickened, 1½ to 2 hours
longer; add water if necessary to keep the beans and meat
mostly submerged (a little protrusion is OK).
Using tongs, remove the bay leaves and bones (any meat
still attached to the bones can be removed, chopped, and
added to the chili if desired). Add the whiskey, if using,
hot sauce, and brown sugar and stir to combine. Season
to taste with salt, pepper, and/or vinegar.
- Serve, or, for the best flavor, allow the chili to cool and
refrigerate overnight, or up to 5 days in an airtight
container, then reheat. Serve with some or all of the
suggested garnishes and corn chips or tortillas.