I'm bringing a slow-cooker chili to a pot luck on Friday night. The recipe calls for 8 1/2 hours of cooking. Due to timing issues, my options are to (1) start cooking before bed on Thursday, meaning it will be cooking 16 hours by the time the party starts; or (2) start cooking about 9am on Friday, meaning that it will be cooking maybe 7 – 7 1/2 hours before the party starts. Which do you all recommend?
This is the recipe. FWIW, it involves sweet potatoes. Thanks for the advice. https://cooking.nytimes.com/recipes/1021554-slow-cooker-spicy-black-bean-and-sweet-potato-chili
by Gigaton123
3 Comments
Just cook it the day before, refrigerate, and about 2 hours before the party put it on high, stirring occasionally. When it is heated throughout, change to the warmer setting.
Chilli is actually best 2nd day!
I’d start it on the stove and finish it in the cooker, since the time is short. Work on the cooker-only version on days where you can monitor it more closely.
Do not cook it for 16 hours, it might be fine but it’s also possible it will be complete mush.
My guess it would be fine cooking for 7 hours. I find most recipes just assume you have the most low level heat a slow cooker can have, when in fact the biggest problem with most brands is they actually end up hotter than they are supposed to be at times. I’m guessing the requirement is for having the slow cooker on low so if you really want to be sure, change it to high for the last 30-60 minutes of cooking.