Purely from a Safety point of view I can't imagine why you couldn't heat to 100 deg C for as long as you like, so long as you do it every day.But the nutrient levels will decrease, and if you burn it the carcinogens will go up.
Fair enough. I limit reheating to once but guess if the science proves its ok...
I love dark choc or coffee in chilli.
Where is this food and drink forum? Cannot believe I've missed it
It has moved back...
Oh nice just seen this and would deffo agree on the Newcastle Brown front as we like to add some beer to the mix . Also like a splash of red wine and smoked pannchetta for a porkish element . Red and green jalapenos right at the end ( slow cooker ) of cooking adds some nice sparkle to the taste.We are also fond of chopping up hot dogs and adding to the mix . Cheese wise we like to add grated once served .
Not sure if mentioned in thread but this is an excellent r3cipe from this book
Kenny's Cajun-Creole Cookbook by Kenny Miller (Paperback, 1996) | eBay
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
Has anyone tried the Martin Riggs ingredient of crushed up Orios ?
I bought a slow cooker mainly for things like chilli.
Still experimenting but the slower better in my book. A can of baked beans instead of kidney beans works for me and a little/lot of sriracha (Rooster) for a kick along with fried chilli flakes.
The hairy bikers did one that we really like. It has steak pieces in it as well as minced beef. Also adds chocolate to it. Really good data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Beef chilli with bitter chocolate
This is it