Split between 6x8x1 stainless steel pans. Cooked at 350° in toaster oven on bottom and top racks, 12 minutes, switch halfway. Used parchment and crisco.
Started in pan on stove, browned meat in batches, adding finished batches to crock on low (next time start crock on high). Left out peppers, used Vidalia onion, crushed garlic, had 1 28oz can of whole tomatoes, immersion blender in can to chop. Added 2 small cans of hatch green chiles mild. Took 2 hours on high to get to simmer. Used poupon mustard, Kansas City BBQ sauce. Too tomatoey.
Recipes
Journal
Shopping