Tuesday, November 25, 2014

Slow-Cooker Texas Chili on the BGE

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


Thanks for lookin

Ross
 
 





 








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