Ross in Ventura
New member
I started out with these ingredients and finished with more
Browning 2.5 lbs. Tri-Tip cut to 2 in. pieces
Onions and garlic sweating
The rest of the vegetables
Hatch Chiles going in
Pulled @ 7 hrs. it was very spicy hot put in the fridg. over night
The next morning I added red potatoes and Beef Bouillon and sauted for four more hrs. to tenderize the meat it was tough. In the end it turned out very nice and tasty like it should
Recipe I started with:http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-texas-chili-recipe.html
Thanks for lookin
Ross