Anyone else use a crock pot often?

richy said:
With some of you lads boasting about your awesome chili recipes, maybe we need a new thread for the best chili recipe? Who goes first?
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Even better yet, how about a chilli cookoff added to the events at detail fest. Now that may give me the incentive to buy a plane ticket, hotel room and rental car.
 
Since chili has come up so often I figure this would be a good place to add something. For those wanting to use a starter brick like grandma may have check out: Chili Brick® Dolores Canning Co. Inc.

I can't get it here so once a year I order a six pack of these.

Without too much detail beyond the brick

Dolores chili brick
2lbs of 80/20 ground beef, I like chuck.
salt
Pepper
cumin
chili powder
Cheyenne pepper (if you like it really hot)
cocoa powder
can diced tomato (chili style - medium)
water
medium sized can hot chili beans 30 -45 ozs (added near the end)

While I've only made this in a pot, it should work fine in a crock pot as well but browning the beef with the dry ingredients would likely be best.
 
tuscarora dave said:
Even better yet, how about a chilli cookoff added to the events at detail fest. Now that may give me the incentive to buy a plane ticket, hotel room and rental car.
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Sounds good to me!
How about Erie Pa.?
 
So I'm sitting in class right now and my mouth is watering :hungry: I'm so hungry right now and reading this is not helping!
 
JSMet said:
Thanks Dave, and everyone, for the good suggestions on preparing good home cooked meals. I'm a single dad with 2 children, and I'm a lousy cook, so when I get home in the evenings it's fast food joints. It's not good for you for the most part and it kills your pocket. I'm going to try the crock pot.
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*no crock pot needed*
1 onion
1 garlic
ground beef
1 can tomato paste
1 can tomato sauce (Cento brand San Marzano tomatoes for both...yellow cans, says San Marzano on the side)
herbs (oregano, parsley, basil and a bay leaf)
salt
pepper
20 minutes

Awesome gravy (spaghetti sauce) that's much more homemade tasting and 10000x less acidic than the store bought jars. Obviously, I'm missing all of the measurements, but they're not hard to figure out by taste, especially the herbs.

Put dried herbs in early or fresh ones in last and at half what you would dry.

The can of paste is small (4-6oz I guess?) and the sauce is generally a big ol' 24oz or something.

You can also add peppers, celery, carrots, etc. to it, but I like a fast, down and dirty gravy.

Start with the onions. Get them going and then add the garlic (too early and garlic burns = nasty). Get everything translucent and add your meat to start browning if you're adding any. Pour your sauce on top of the browned meat and mix in the paste as well. Season to taste, but generally, everything is tsp, tbsp measurements.

I've got a BBQ sauce recipe I want to share too but have to find it first.

Along with the crockpot theme though, chili works awesome on top of some rice. Makes it more of a meal than just a bowl of chili.
 
This sounds so good I'm going to fix some of this stuff TONIGHT! Thanks much for the recipe. You would never think we would end up here at AG, (lol) but I'm grateful.
 
Tuscarora Dave - i LOVE BBQ... I will buy a 10lb pork butt or brisket from Wal-Mart when they are on sale... I'll usually place the meat in my smoker and when finished, i'll let it cool.. I'll then 'pull' or chop the meat and place it in food saver bags with a little BBQ sauce and place in freezer. When i want an easy meal, i'll open a few bags of pulled pork or chopped brisket and place in the crock pot with some more BBQ and turn on 'low' setting...

When the PB or Brisket is on sale, i'm able to get a 10 - 15 lb hunk of meat for $20 - $25... Add in the price for buns, and sauce and it's a cheap meal that will provide dinner for the whole week! (if you love BBQ that much)....

Finally, if you don't have a smoker, take a PB, place in the crock pot with 1 can of root beer pop... (i know it sounds weird but trust me). Add a few drops of liquid smoke (if you want that smokey taste). After 8-9 hours in the crock, drain most liquids from the pot and pull the meat apart with two forks and add your favorite BBQ sauce!
 
shoeless89 said:
So I'm sitting in class right now and my mouth is watering :hungry: I'm so hungry right now and reading this is not helping!
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D'oh! No wonder we can't keep up with the overseas competition! Pay attention in class and don't let Dave distract you with his crock....er...I mean his crock pot.
 
Okay, After reading this thread (yes, it's the middle of the day and I'm at home. Class 2 ankle sprain..looks like a big liverwurst..can't work...Ugh) So anyway gotta ask..Who makes the best pot? :hungry:
 
dbbrooks said:
Okay, After reading this thread (yes, it's the middle of the day and I'm at home. Class 2 ankle sprain..looks like a big liverwurst..can't work...Ugh) So anyway gotta ask..Who makes the best pot? :hungry:
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California makes some of the best:xyxthumbs:
 
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