Cooking help

[rchippie]

The recipe said cook on high for 4 hrs. Is it better to cook on a lower temp for a longer time, 8hrs on low ?.

[JERRY2KONE]

The whole idea of cooking over a longer period of time is that it tends to make everything melt in your mouth. It softenes up whatever you are cooking. The 8 hour time is best, but if you need it to be done in 4 then use that. The good thing is that when it reaches its limit, then it just keeps it warm so nothing gets burned. Let us know how that works out. Lito is right about starting with half of a pepper for safety reasons. By the way what kind of beans are you using?

[rchippie]

Originally Posted by JERRY2KONE

The whole idea of cooking over a longer period of time is that it tends to make everything melt in your mouth. It softenes up whatever you are cooking. The 8 hour time is best, but if you need it to be done in 4 then use that. The good thing is that when it reaches its limit, then it just keeps it warm so nothing gets burned. Let us know how that works out. Lito is right about starting with half of a pepper for safety reasons. By the way what kind of beans are you using?

Jerry i am unemployed so i have more time than i know what do with . I using 3 cans of bush hot chili beans & 3 cans of dark red kidney beans.

[JERRY2KONE]

I've never tried the hot chillie beans. I hate using anything that is pre flavored. I only use the dark red kidney beans and flavor everything myself. All you need to do is add one large onion, a can of tomato paste, one can of stewed tomatos, and one can of diced tomoatos. I sometimes even use forzen mixed peppers in my chillie to save time. Then add your own concoction of spices to get things the way you like. Oregano, garlic, salt, pepper, sugar, and chillie powder. I also use Acsent on the beef while browning it. With five of us in our home I use about 8 to 10 cans of beans in our Chillie. I have noticed that the amount of beans you get per can has deminished over the last year or so. I guess even the canneries are cutting to save money. They just add more juces to keep the weight up to par. Cheap bastards.

[PBO]

Originally Posted by JERRY2KONE

I've never tried the hot chillie beans. I hate using anything that is pre flavored. I only use the dark red kidney beans and flavor everything myself. All you need to do is add one large onion, a can of tomato paste, one can of stewed tomatos, and one can of diced tomoatos. I sometimes even use forzen mixed peppers in my chillie to save time. Then add your own concoction of spices to get things the way you like. Oregano, garlic, salt, pepper, sugar, and chillie powder. I also use Acsent on the beef while browning it. With five of us in our home I use about 8 to 10 cans of beans in our Chillie. I have noticed that the amount of beans you get per can has deminished over the last year or so. I guess even the canneries are cutting to save money. They just add more juces to keep the weight up to par. Cheap bastards.

I agree Jerry, no pre flavoured gunk is required if you use a good recipe & reasonable ingredients

If you hold off adding the chilli until you have the batch correctly seasoned (maybe an hour or two before finished in the slow cooker you plan on using) & the acidity dealt with. Slow cooking meat disolves chewy connective tissue & relaxes the muscle fibres which is excellent for the type of cuts that go into chilli. If you like chew, add the meat about 4hrs (half way) into the cooking

Here's a handy link www.chilliworld.com/index.asp the Scoville Heat Index makes for an interesting read...

[JERRY2KONE]

This all makes me think of when I was just a kid asking my mom how to cook. She used to tell me that some day I may have to cook for myself, and then she would ask me if I wanted to eat well, or starve. So she sat me down in front of the stove on a little setp-stool to watch her cook. She never measured anything and no two recipes were the same. So I learned at an early age to fend for myself. I began cooking meals for the family when I was like 11 or 12, and through the years have modified some of her goodies to sute my own taste. The wife & kids rave about how good the food is here at home, and most of them are also healthy. Life is good. So each time you cook you just have to try something a little bit different to spice things up and not let dinners get boring for anyone. Now I can whip up just about any meal in about 30 minutes to an hour. We do have a slow cooker and I am trying to get used to doing things that way, but I am home most days anyhow so it really does not get used a whole bunch. WOrking at home and being a stay at home father has its perks.

[rchippie]

Her is what im am going to use . I will cook on low for 8 hrs.

Two pounds ground beef
6 cans of beans 3 kindney & 3 hot chili beans
1 very lage onion maybe more
3 cans diced tomatoes 2 green pepper & onion flavor & 1 roasted garlic flavor
1 pouch of macormicks slow cooker chili seasoning

What do you think is one pouch of seasoning enough ?.