I made myself some good old fashioned fried bologna plus a fried egg for supper today and lemme tell you, it was GREAT
I don't usually make chili in a slow cooker, but I think the only real difference from a stovetop recipe is that you have to brown any meat you're using before you dump everything in the slow cooker. My stovetop recipe, such as it is, is: A package of ground turkey An onion A big ol' spoonful of minced garlic out of the jar in the fridge A can of diced tomatoes Any vegetables we happen to have sitting around that seem like good additions (most often either a diced bell pepper or a can of corn, drained) 2 cans of kidney beans, drained and rinsed Enough chili powder to make it look chili-colored, plus a little more A teaspoonish amount of cumin Some water if it looks too dry after it's been simmering for a while "Hey, Sibling, whenever you get done with your Overwatch match, can you spice this chili for me?" Watch Sibling carefully sniff every jar in our spice cabinet, then add more chili powder +/- salt, pepper, red pepper, allspice, paprika, and/or more cumin according to their ineffable whims Eat chili
I am trying that recipe, with beef instead of turkey, and cut in half because I only have a two quart crockpot. It's currently simmering away - I will update with results when it's done!
Chili's pretty forgiving in general, even if you aren't sharing an apartment with someone who will do an impression of Remy from Ratatouille and then perfectly spice it for you. :::PPP (In Sibling's words, the first rule of making chili is you didn't add enough chili powder.)
I always add turmeric and a tiny bit of ginger to my chili, and plenty of cayenne pepper. Ymmv, though, since I like a very hot chili.
I love my Instant Pot and I've made beef stew twice with it now! It's very comforting as the weather has decided to be terrible and cold for the foreseeable future. I made this recipe with some modifications for diet limitations. Very tasty, turned out better using actual beef stock than Better than Boullion, just had a richer flavor profile, but both are good and for sure BtB is much cheaper.
I like a square of very dark chocolate melted into my chilli to intensify the rich sauce and complement the heat.
I usually go or koriander (look it goes into everything, hush), chili flakes and at least two kinds of paprika (usually sweet and hot, but sweet and smokey is also v good). I've also had chili with some 80% chocolate in it, that was nice too.
We've done that before with baker's chocolate. Cumin was kinda the magic ingredient to go with that one, according to Sibling.
Based on this advice I have added about a half teaspoon of cocoa powder and a bit of smoked paprika to the pot. Also I forgot to mention before but I used bacon grease for browning the beef and the onion because I had some sitting around that was unlikely to get used otherwise. So we'll see how all that turns out!
Bacon grease is a great choice! I have made bacon chili before by cutting down on general meat content and then replacing all of that with crisped up bacon.
cheap chicken drumsticks medium onion some potatoes (red skinned is tasty in this) two regular cans of cream of ___ soup. (chicken works great, but so does mushroom, and in this case i'm using cream of celery) some carrots several stalks of celery some garlic season to taste with: salt, pepper, rosemary, basil, paprika, chili powder... basically anything that smells like it'd taste good with chicken and veggies so long as there's AT LEAST a lil salt and pepper. some of the broth that is made when you boil the chicken DO NOT THROW OUT. can of big fluffy biscuits boil the chicken in enough water to cover it and leave some room for the boiling action. remove scum as it forms on the surface of the water. boil till chicken is done, let it cool. pre-heat your oven to about 350F. Chop up all the veggies and the garlic into lil chunks and plop it into a nice big oven safe dish. add the cream of soups, and about 2 cups of liquid from boiling the chicken. remove the meat from the dumsticks and chop up before tossing into the baking dish as well. add seasonings. mix the fuck out of it. you'll think there's too much but believe it when I say it'll be okay. bake it at 350 till all the veggies are done and soft enough to eat, can take A While. Like. over an hour while. check every 10-15 minutes after the hour to see how it's doing. when veggies are done, crack open your can of biscuits and chop it into lil chunks or peek them in half if you can separate the individual ones easily enough. place on top of cooked veggie dish and put back in oven till biscuits are golden brown and cooked all the way through (BE CAREFUL OF GOOEY BISCUIT BUTTS! ITS GROSS!! CHECK THE UNDERSIDE CAREFULLY BEFORE SERVING TO BE SURE BISCUITS ARE COOKED THOROUGHLY!) serve yourself a big portion and stuff into face when it will no longer burn your mouth off. dingdingding, very simple filling meal that you can make when you've got some spoons that'll tide you over when you won't have any for several meals bc it's a Big Dish. edit: no evidence of finished Dish bc we dug in too fast but evidence of finished food as a delicious serving.
american biscuits, to clarify. but i like using buttery, or homestyle, or original. flaky layers does well, as does buttermilk, but plain old offbrand buttery biscuit dough works best imo.
that it did and i edited it soon as i could xDD but that wasnt even autocorrect, that was all my own typing lm f ao.
Callout post for the ugly bread I've been making: I always want to eat the entire thing and this is Unfair.
The chili turned out alright! I ended up adding a little sugar, some cinnamon, and a lot more chili powder, and might add a bit of vinegar or lime juice as well for acidity. Right now I’m letting it cook with the lid off for a bit to get rid of some of the excess water. I tried to upload a picture here but apparently the file is too big :(
