B E I G E D I N N E R! I had these fun noodles so I used those instead of udon. I also swapped coconut milk for silken tofu bc I was originally planning to make a recipe w silken tofu but alas we pivot. And I thinly chopped some cabbage and roasted that too and threw it in. Wouldn’t really be me if I weren’t substituting left and right.
Turned out kind of boring. Few notes: - Cooked a 4lb shoulder on low for 10 and wasn’t fully cooked, so not prepared to shred. Likely cook on high for more like 8hr. - add A LOT more seasoning. Recipe amount not nearly enough - searing on stove sucks bc citrus forms burn later on pan. Don’t use stainless. Also, sear on high (>7) - taking inspo from another post, use broiler instead with layer of juice so it doesn’t dry out
Made this again and added a can of fire-roasted diced tomatoes, a zucchini & a summer squash, and some sliced white mushrooms. This chili is a summer staple for me now, and a real crowd pleaser!
