I
did a very simple Texas style Crockpot
Chili. I didn't brown the meat or
onion first. If I had the time/energy to
do this, I am sure the dish would have been better. But it turned out ok. I am still struggling a bit with how much
spice to put into crockpot dishes and at what stage.
I
cooked this for 7 hours on low. Everything went in at the start and the only
ingredient I topped up with about an hour to go was Worcestershire sauce.
1
can Pizza sauce – Arrabiata (which is supposed to be spicy)
1
can Red Kidney Beans – drained and rinsed
500g
ground beef (beef mince)
1
½ chopped onions
1
chopped capsicum (bell pepper)
1
can chopped tomatoes
¼
can of water (could have been beef stock)
1
tsp each salt and ground black pepper
1
tablesp of Worcestershire Sauce
Sprinkling
of chili flakes and paprika
1
teaspoon of ground chili (I'd use at least double this amount next time)
2
bay leaves (take out before serving)
Squeeze
of tomato paste
1
spoonful of sugar
If
you need to thicken this up at all you could use a tsp of cornflour (cornstarch)
mixed with a little cold water.
We
had this with lemon flavoured rice.
I have nothing to offer about cooking in a crock pot...I am a crock pot dunce!
ReplyDeleteThank you for linking, Carole. The bay leaves in your chili appeal to me. I may be just a little addicted to bay.
I am no crockpot expert, but I would have done the same as you on this and put the spices in at the beginning.
ReplyDelete