crock pot chili?

anyone with good recipes?

Trying to make this over night tonight and wake up to goodness.

Originally Posted by DylloS

anyone with good recipes?

Trying to make this over night tonight and wake up to goodness.

http://bit.ly/YS1TgF - best one I have found

Originally Posted by smares21

http://bit.ly/YS1TgF - best one I have found

people like you annoy the sh1t out of me. Obviously I can google it. I want first hand experience from people I'm some what familiar with.

I read "crack pot" ... I am tired

[bimmer app/galaxy s3]

are you eating it for breakfast? why are you making it over night?

the best chili recipes for chili in the crock pot i have found are to just wing it and throw whatever you want in there. meat, onion, garlic, green pepper, beans, spices, tomato sauce and paste.

don't think i've ever made the same one twice. cook the meat and then throw everything else in on low.

Originally Posted by 217Bimmer

are you eating it for breakfast? why are you making it over night?

the best chili recipes for chili in the crock pot i have found are to just wing it and throw whatever you want in there. meat, onion, garlic, green pepper, beans, spices, tomato sauce and paste.

don't think i've ever made the same one twice. cook the meat and then throw everything else in on low.

If I wanted something for lunch tomorrow what time would I make it?

I will follow these rules. I just dont know what kind of spices to use lol. I guess I'll just follow something on google.

I don't use recipes, I go by eye/taste. Kosher salt, cubed bottom round, ground mustard, chili powder, black pepper, cider vinegar, shallot, unsweetened dark chocolate, ground thai chili, crushed red pepper, rosted round coriander, cayenne, yellow onion, ground ancho, garlic, poblanos, tomato paste, dark beer, white/pink/black pepper blend. Not shown (green bell pepper, cumin, chipotle chili puree, dried guajillo, dried ancho, dried chipotle, dried costenos, Worcestershire and chicken broth. I'm sure I'm missing one or two other things.)

Brown the meat in a hot pan and set aside. Using the same pan saute the peppers, shallot, onion together. Add garlic, then the spices cook for another minute or two. Deglaze the pan with beer, add chocolate and cook that until melted. Add the cubed meat, the rest of the ingredients, a touch of the chipotle puree and tomato paste. Add the chicken broth, until you get a consistency that is slightly runnier than the final product. I just drop a few of the whole dried chilis in the pot and let them steep in there as well.

If possible, take the cover off and cook for another 30 mins or so before removing from the heat.

I am assuming that you are making this for dinner tomorrow? Overnight cooking then sitting in the fridge is going to yield some dynamite flavor once it's reheated.

No beans, over egg noodles, topped with a bunch of mixed diced peppers and sour cream. It makes it a heartier meal for cold weather when it's over rice or egg noodles.

Originally Posted by accolade

I don't use recipes, I go by eye/taste. Kosher salt, cubed bottom round, ground mustard, chili powder, black pepper, cider vinegar, shallot, unsweetened dark chocolate, ground thai chili, crushed red pepper, rosted round coriander, cayenne, yellow onion, ground ancho, garlic, poblanos, tomato paste, dark beer, white/pink/black pepper blend. Not shown (green bell pepper, cumin, chipotle chili puree, dried guajillo, dried ancho, dried chipotle, dried costenos, Worcestershire and chicken broth. I'm sure I'm missing one or two other things.)

Brown the meat in a hot pan and set aside. Using the same pan saute the peppers, shallot, onion together. Add garlic, then the spices cook for another minute or two. Deglaze the pan with beer, add chocolate and cook that until melted. Add the cubed meat, the rest of the ingredients, a touch of the chipotle puree and tomato paste. Add the chicken broth, until you get a consistency that is slightly runnier than the final product. I just drop a few of the whole dried chilis in the pot and let them steep in there as well.

If possible, take the cover off and cook for another 30 mins or so before removing from the heat.

I am assuming that you are making this for dinner tomorrow? Overnight cooking then sitting in the fridge is going to yield some dynamite flavor once it's reheated.

No beans, over egg noodles, topped with a bunch of mixed diced peppers and sour cream. It makes it a heartier meal for cold weather when it's over rice or egg noodles.

Thanks dude. I am super low on spices though so I will need to use less. I know i need to stock up on them but I find it so hard to spend $100 on flavoring even if it will last me 2 years

If I was cooking for more people I'd cook more but it's pretty easy to get a bag of pre-mixed chili seasonings from the store which aren't bad at all. You can add whatever extra seasonings you prefer to the mix too. I usually get the one in the brown paper bag packaging, can't recall who makes it.

I rarely make it though as I hate beans...and hate leftovers or freezing food, lol.
I really like no bean chili over rice and prefer it to a red-sauce for pasta.

Originally Posted by Fisch330ciTopasBlau

If I was cooking for more people I'd cook more but it's pretty easy to get a bag of pre-mixed chili seasonings from the store which aren't bad at all. You can add whatever extra seasonings you prefer to the mix too. I usually get the one in the brown paper bag packaging, can't recall who makes it.

I rarely make it though as I hate beans...and hate leftovers or freezing food, lol.
I really like no bean chili over rice and prefer it to a red-sauce for pasta.

I dont even add beans.

I did it last night. Didnt take a pic.

beef, andouille sausage chunks, green pepper, red pepper, onion, can of diced tomatoe and a small can of tomato sauce and seasoning. I haven't tried it yet. I'll report back after lunch