Mince in the s/c help please

KEATERGREYHOUND_2

I have enough mince in my freezer to feed a small army.
Id like to do a chilli for tea tommorow night. Ive looked on the slow cooker thread and either im not seeing a recipe or im going mad.
We are trying to watch are weight as well as our pennies so is there any way of getting the fat out of the mince to make it less fattening and if so how? A recipe or any help would be most welcome please and pointing me in the right direction of more mince s/c recipes as well as were going to be eating it for weeks
Thanks

Pink.

Hi KEATERGREYHOUND,

You'll find a couple of slow cooker recipes for chilli and mince here.

Pink

madauri

Russian steaks: mix the mince with some flour and add fresh minced garlic and parsley to taste, and season. Make pats, sort of halfway between hamburgers and meatballs, and fry.

wigginsmum

You can always boil the mince first and skim off the fat which rises. Personally I dry-fry and drain in a colander.

mandy_moo_1

I dry fry my mince as well, then drain off any fat....just don't do it over the sink cos it'll block the pipes...i speak from experience !! :eek:

recovering_spendaholic

I always find that if I put mince in the S/C it always ends up a bit sort of mushy, but what I do now is bring it to the boil in a normal pan with just enough water to cover, the night before I want to use it, and then when it has boiled for about 5 minutes, I turn it off, cover it and leave it until the next morning. I then take off the now cold sheet of fat which has formed on the top of the mince and throw everything else in the S/C and add my other ingredients - for chilli that is a tin of tomatoes, a chopped onion, a chopped pepper, some sliced mushrooms, a couple of beef stock cubes, a couple of tbs of tomato puree, salt and pepper and chilli powder to taste (I use a tsp of hot powder). I then leave it on auto all day and when I come in I add the beans for about 20 minutes to warm through. Sometimes it is a bit watery and if this is the case I thicken it a bit with either bisto or cornflour and water - but I find if you only add the one tin of toms and only use enough water to just cover the mince in the original pan then its fine.

Swan_2

I read this thread as 'MICE in the slow cooker' :rotfl::rotfl::rotfl:

had me worried there, it must be time for bed

tawnyowls

It's sensible to dry fry first, as mince is more prone to going off than other meat, as there's a bigger surface area for bacteria - a friend cooked some in a slow cooker some years ago and ended up with a nasty stomach dose; she can't stand mince now.