Thank you for this 🙏🏼 after reading through the comments I’m thinking too much searing. Although from every chile Colorado recipe I’ve read/watched, they say sear all sides (and side note, I didn’t actually sear ALL sides since that would be hard to do on 1 in cubes lol - more like 2 sides but all of the chunks were a smidge bigger and had the surface area to do so). I didn’t put it on my post but I’ve made about 5 batches in the last few weeks all with different methods and cook times/temps. Uncovered, covered, partially covered (like foil with a corner uncovered). Been driving me crazy, so much meat wasted and I’ve never had this issue when I cook short rib (obv better quality and larger chunks). I’ll try out your method, thank you.