I always thought chili needed some liquid to it otherwise it is a goulash.
Is the liquid from the sauces or from the ground meat? I don't use a slow cooker but after I brown the meat and onions, I usually drain the liquid (and fat) from the pot before adding any of the other ingredients.
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Jacksonville, Florida
Andover, New Jersey
The Villages
Second star to the right, then straight on 'til morning.
Last edited by zcaveman; 04-26-2010 at 11:03 AM.
Reason: better clarification
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