Slow cooker recipe for Chili Con Carne

Egon

Egon

Egon

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Just got a new slow cooker. I want to make a Chili tomorrow, but having never used a slow cooker before I want some tips.

I hear I should use less water/stock when cooking as it won't evaporate leaving a runny/watery chili (not good). So was wondering if anyone had a good slow cooker - Chili Con Carne recipe :)
 
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Recipe deleted as apparently it's not chilli. Sorry for contributing to thread. OP if you still want it feel free to msg me.
 
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Naturally you can use fresh veg but I used to make big batches of it for freezing for lunch portions at work. Colleagues used to get really jealous of it as it has an awesome smell :)
 
That looks like a lot, is that a recipe for 8-10?

I prefer beef mince in chili's personally, I have recipe I usually use, but was looking for general guidance as to something for the slow cooker. I might just give it a go and see how it turns out and take note for next time :)

Never used pasata before either, could give that a try, I'd imagine this would make it thicker than using a standard stock.
 
Yeah that's a bulk recipe I use for making batches for freezing. I think I used to make it do more than 10 because it was for work lunches. I also prefer beef mince but turkey was a good leaner alternative to red meat. Yeah pasata is also the tomato base to enrichen the meat when you brown it.
 
Pinkribbonscars said:
Are you planning on using the slow cooker for the whole thing? You will need to fry the onions and mince etc first for a decent chilli.

Not a slow cooker recipe, but this is a great one to start with:

http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne
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Yeah, of course I'll brown the mince and onions first. Just to reiterate, I've cooked chili before and I'm OK in the kitchen. I just want some tips with the slow cooker :)

-BA- said:
Yeah that's a bulk recipe I use for making batches for freezing. I think I used to make it do more than 10 because it was for work lunches. I also prefer beef mince but turkey was a good leaner alternative to red meat. Yeah pasata is also the tomato base to enrichen the meat when you brown it.
Click to expand...

OK - will get some from Tesco tomorrow before I cook :)
 
Keep it simple and huge quantities of chilli powder. If you don't like heat use mild chilli powder instead but keep the qaunttie high. Sod the one or two tablespoons pour the stuff in.
Personally don't add red pepper. Also use kidney beans in chilli sauce adds a complexity and some sweetness.
 
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Andyt_uk said:
Eh? :confused:
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ROFL sorry that was my shorthand. I keep finished jars that still have the dregs in and pour boiling water in to melt the remnants. Put lid on, cover with a cloth and shake gently and again gently take the lid off or the boiling water spurts. Then tips contents into the cooking :)
 
Don't use mince, use some braising steak.

Beans have no place in a proper chili either. :p
 
1lb of mince and a jar of homepride chilli. Brown the mince, chuck it in with the sauce and let it cook slowly.

I am a philistine me.
 
Don't think I've ever used Turkey mince in a chilli recipe. Does it taste quite different in the finished outcome over beef?
 
I've used turkey in bolognese before, It does have a different taste but it's still enjoyable and a little healthier.
 
QuickLink said:
That chilli recipe offends me... but then again it's something I pride myself on, and so anything other than the way I do it, is wrong. :P
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Yet you still haven't posted your recipe for the benefit of the OP. ;) And incidentally that chilli recipe has 30 years of good standing behind it. My folks used to run a pub and restaurant and their chilli was massively popular. Never came across a single person offended by it.
 
Tbh I agree it might be nice but it's not chili. Veg, tarragon, mixed herbs, gravy granuals :o

Either 500g steak or mince
Large onion diced
1tbsp cumin
1/2 to 1 Bottle Chili powder. Freshly ground dried chillies have better taste though.
1 can red kidney beans in chilli sauce
2 garlic cloves
1/2 can passata or chopped tomatoes
1 litre of beef stock.
Oil +seasoning.
Optional 1tbsp origano
Optional 2 squares dark chocolate, purer the better.
 
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It's chilli con carne... Just because it doesn't conform to the exact original doesn't make it, not chilli. Chilli has many variations but to just slap a silly statement of, "It's not chilli" is just plain dumb. Hell there is even a school of thought that thinks beans shouldn't be in a chilli. But it is still a variation of chilli... :rolleyes:
 
Why's it silly, it is far removed from chili. As I said veg, targon, Chinese 5 spice etc are not normal ingredients as is turkey. As I said it may well be nice, but I personally would not call it chilli.

Beans is likely to be a wealth origin, with poorer people adding them to bulk it out.
Tomatoes are another debated ingredient. I like a small amount for normal usage. Original chilli is very nice, but extremely fatty, not something I would make often as it's basically rendered fat sauce.
 
Now I totally accept what you say and also that it is not what you would call chilli. My preference is without doubt for the beef but use the turkey as a cheaper and leaner alternative when making big batches for lunch.

Recipes are in existence because people make changes that suit their palate or budget. Vegetables are great for bulking out a meaty dish as well as providing nutrients that might not normally be in a meat only dish. But once again that doesn't mean it is not chilli, it just isn't the traditional chilli that purists think is what chilli should be.

Oh and if we all confirmed to strict recipes, this would be a very boring forum section...
 
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