All of these posts are true – they all add nice/different flavors to the chulent…. but there is ONE key ingredient–and perhaps the most important–that most people seem to miss… TIME
You need to let it sit for at least 24 hours…you need that deep brown color…its all about TIME
No matter what you put in… fat, beer, mustard…. you gotta cook that badboy for a nice amount of time to really get the max out of all those flavors