When the weather turns colder nothing warms you from the inside like a big bubbling pot of fiery broth loaded up with meat, veggies, and whatever else you want. This is not a dish for the 100-degree summers of Georgia - it is best enjoyed on a cold winter's evening. The broth is made up of a store-bought hot pot soup base and either water or chicken stock for flavor. In this case we chose a Taiwanese soup base in a jar. Some beef tendon was pre-cooked in the hot pot base using a pressure cooker...