Slow cook in oven

[LordGrover]

I fancy a slow cooked chilli but I only have a small slow cooker.
If I cook it in the oven in my casserole pot, at what temperature should I set it for overnight cooking?
Assume I need to seal the top with foil and lid to reduce evaporation too?

ETA It's an electric fan oven... 110°C?

Edited by LordGrover on Wednesday 16th September 16:35

[rsbmw]

I typically cook "oven" chilli at 140 for 3-4 hours, or 120 for 4-5 hours, if I was going to leave it for ~10 hours overnight, I'd be looking more in the 90-100 range, probably closer to 90.

[ZedLeg]

yeah 5hrs at 120 will do it, there's no reason to cook a chilli overnight. If your pot has a heavy lid you won't need to bother with foil. The lid on my pot doesn't move while it's in the oven.

[Bill]

It'll reduce in the oven even with a heavy lid (much more than a slow cooker IME), so sealing it is wise unless you're going to get up to check on it. For that long I'd go for 90-100.

[tog]

And unless you know your oven well use an oven thermometer. Easy to dry stuff out if you cook too long and too hot. Especially in a fan oven, I discovered.