Need advice re: chilli con carne

BMG

I attempted to make chilli last night in the SC. It is a new gadget for me so I am trying things out.


I made it like I would do on the hob but didn't add as much water. I added the kidney beans an hour before it was do to be eaten and they were still hard and I still had too much liquid in it.


My ingredients were:
Minced beef
Tin of chopped tomatoes
2 ice cubes of chopped chillies
A squirt of brown sauce
Mushrooms
onions
4 tsp of gravy granules
half tomato tin of water
a tin of kidney beans

It was cooked on full for 2 hrs and then on low for 4 hrs

What did I do wrong?

Jacksmummy

When I do chilli in the sc I put my kidney beans in from the start....you mentioned you added water, this could be why it had too much liquid in it.

My recipe is
500g mince
1 onion
a handful of chopped mushrooms
a pepper
1 tin tomatos
1 tin kidney beans
1 oxo cube
0.5 tsp, chilli powder, 0.5tsp paprika and 1tsp garlic powder

I just bung it all in together on low for 5-6hrs

scaredy_cat

BMG wrote: »

I attempted to make chilli last night in the SC. It is a new gadget for me so I am trying things out.


I made it like I would do on the hob but didn't add as much water. I added the kidney beans an hour before it was do to be eaten and they were still hard and I still had too much liquid in it.


My ingredients were:
Minced beef
Tin of chopped tomatoes
2 ice cubes of chopped chillies
A squirt of brown sauce
Mushrooms
onions
4 tsp of gravy granules
half tomato tin of water
a tin of kidney beans

It was cooked on full for 2 hrs and then on low for 4 hrs

What did I do wrong?

you need less liquid when cooking in a slow cooker, so i would lose the 1/2 tin tomato water and drain some of the juice from the tin of tomatoes and save it to add near the end of cooking if the mix looks a bit thick.

also, i think it might need a burst on high when you add the beans.

maman

I always put the beans (in fact all ingredients) in at the start so I'm guessing that's the reason. Did you forget them OP?

fairygirl24

I did chilli the other day in the sc and had a bit too much liquid in, so I just slanted the lid slightly so some evaporated and it was lovely.

I do mince, mushrooms, tin toms, tin kidney beans, tin baked beans, garlic, red pepper, onion, paprika, cumin, splash of red wine, chillies, worcester sauce err think thats it

BMG

I had read somewhere not to add them until near the end of cooking. I hadn't forgotten them.


Thanks for your comments. Will try again next weekend when I make it again

fairygirl24

Were they tinned or dry? I've never known tinned to be too hard. I love a nice spicy chilli

AnnieO1234

The best slow cooker chilli add one can drained kidney beans to one can baked beans at start and cook rest of ingredients as normal. Promise it's never too dry or too watery.

Xxx