intheboonies Posted June 25, 2013 Share Posted June 25, 2013 When you get to the simmer for at least 2 hours step, has anyone just put it in a crock pot to finish? If so, did you use High or Low? Link to comment Share on other sites More sharing options...
Physibeth Posted June 25, 2013 Share Posted June 25, 2013 I cooked mine in the crock pot for 8-9 hours on low. I'm considering doing the same thing with the cinnamon beef stew. Link to comment Share on other sites More sharing options...
MrsRobinson Posted July 3, 2013 Share Posted July 3, 2013 I'd do low if I finished it in the crock pot. My crock runs hot, and I find that High just anihiliates things. Link to comment Share on other sites More sharing options...
1Maryann Posted July 4, 2013 Share Posted July 4, 2013 I find it stays too watery in the slow cooker. Simmering on the stove lets some of the liquid evaporate. The crock pot came out too much like soup for me. Link to comment Share on other sites More sharing options...
MrsRobinson Posted July 4, 2013 Share Posted July 4, 2013 You can always prop open the lid with a wooden spoon to let some of the moisture evaporate. Link to comment Share on other sites More sharing options...
HippeeChick Posted July 4, 2013 Share Posted July 4, 2013 I agree that the pot keeps the moisture down. Recently made it with a mixture of ground buffalo and chicken...excellent! But, made mistake of using crockpot due to time to watch and ended up finishing with an extra 2 hours on the stove. Well worth it! Link to comment Share on other sites More sharing options...
MrsRobinson Posted July 6, 2013 Share Posted July 6, 2013 I have this going on my stove right now. I think I'm going to dice and saute some zucchini and grape tomatoes to eat on the side. I should have grabbed an avocado since my bowl won't be sporting it's usual pile of shredded cheddar cheese and sour cream! I hope it is as delicious as it smells. Link to comment Share on other sites More sharing options...
annabel Posted July 7, 2013 Share Posted July 7, 2013 I find the chocolate chili is so rich tasting that I don't miss the cheese or sour cream and need a big bowl of kale or broccoli to complement the richness instead. Link to comment Share on other sites More sharing options...
MrsRobinson Posted July 7, 2013 Share Posted July 7, 2013 Had the chili last night and it was absolutely wonderful. I had four zucchini so I diced and sauteed it with a little olive oil, oregano, and red pepper flakes and ate that right in the bowl alongside the chili. Today it was even better. I really appreciate the way this experience is teaching me that I don't have to bury things in cheese and sour cream for them to be good. I think I was getting to the point where I was eating cheese out of habit and the little opiate-response it kicks off in my brain, not because of taste, necessarily. Link to comment Share on other sites More sharing options...
yuubou Posted July 9, 2013 Share Posted July 9, 2013 I tried cutting down the cooking time by half by cooking it in a presser cooker, but I found the beef to be too dry this way. I had made a chili using precooked beef with the It Starts With Food Recipe in 15 minutes, and actually liked it better. But then again, I hadn't used a pressure cooker before so maybe I did it wrong. If you used the slow cooker, why not just cut the liquidy ingredients in half? Link to comment Share on other sites More sharing options...
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