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if possible next time add this: https://www.ocado.com/webshop/product/Marrow-Bone-Waitrose/249585011?from=search&tags=%7C20000¶m=bone+marrow&parentContainer=SEARCHbone+marrow_SHELFVIEW
Was a game changer for me makes anything so 'beefy'.
My choice of cut for chilli is brisket tho and overnight on low.
Adding coffee soaked ancho and chipotle chilli also makes difference.
amey
I'm slow cooking a chilli con carne and decided to add stewing steak with the aim that it would breakdown and add some texture - I was hoping to get some forks and pull it apart a bit at the very end.
The oven and caserol dish are in use, so I've used a slow cooker. I've had it on "low" and only have ½hr so to go before dinner.
The steak bits are still a bit bouncy.
I've turned it up to "medium". Good idea? Or should I leave it on low or turn it up to "high".
It also needs to reduce.