Quote:
Originally Posted by zcaveman
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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...comes from a combination of those from the ground meat, sauces, and especially from all the water in this recipe. 3 cups + that from the undrained 15 ounce of chili beans.
The recipe is from Linda Larsen's
Church Potluck Slow Cooker. The "Cowboy Chili" turns out well except there is a lot of fluid created in it from cooking 8-9 hours. The other chili recipes she mentions seem to use less water.
http://busycooks.about.com/od/soupan...ilirecipes.htm