A friend has a small chili cook-off every year. I think it's rigged since he wins 2 out of 3 years despite his chili last year tasting as my wife described as "like that Chef Boyardee crap".
Anyways, I used my same recipe as last year but instead of cubed and pan seared chuck and a pound of pork sausage, I used brisket and a fatty.
Here are the players...
3 green bell peppers
1 can rotel
2 cans petite diced tomoatos
2 tsp oregano
1/2 cup chili powder
2-3 lbs of brisket
1 lb fatty
as much sriracha as you like (not pictured)
Fatty - nicely imprinted from vacuum sealing last weekend
Brisket - still a bit frozen after vacuum packing last weekend
Brisket thrown in the crock pot mixed with the chopped up peppers, onions, and fatty...
Everything mixed prior to heating...
After heating about 4 hours...from here it will sit in the fridge overnight to really let the flavors meld together and will reheat before the cook-off time...