10W40
What do you think is missing? Substance or flavors?
What seasoning do you use, from beginning to end?
I think it needs to be a bit thicker I think. I like the flavor but there's always room for improvement. I'm completely making this up as I go, but this is how the recipe writes out so far.
4lb. shoulder roast, cubed.
12 red pearl onions, peeled and quartered
12 Cherry tomatoes, halved
16 oz. can of sweet corn, drained
10 green Jalepenos, coarsely chopped
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper, coarsely chopped
3 yellow Habaneros, minced
2 cloves garlic, minced
46 oz. V8 juice (seems to have a slightly better flavor than straight tomato)
3 tbsp granulated beef bouillon
8 tsp chili powder
Cube the roast, marinate in Worcesteshire in mixing bowl. Wash and chop vegetables as designated. Combine all ingredients except the roast in 1 gallon slow cooker set on high heat. Brown the cubed roast in large skillet, drain, add to pot. Stew for 2-3 hours, stirring occasionally.
That's about it. I'm thinking maybe tomato paste instead of juice, or a mix of the two. Thoughts?