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Old 11-15-2013, 10:13 PM   #27
peeps
somebody shut me the fark up.

 
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Join Date: 08-09-13
Location: Round Rock, TX
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****Please accept this as my entry to the "Soups, Stews, & Chili!" Throwdown****

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 onion
1 can rotel
2 cans petite diced tomoatos
garlic
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...



Please use the above as my entry pic...
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