Jailhouse chilli - in a slow cooker?
Discussion
I love the Jailhouse Chilli posted here a while ago, and have been using the recepie loads! But, as the now proud owner of a slow cooker - has anyone tried it in one?
The original recepie has you adding more ingredients after an hour or so, do you think I could just 'throw it all in' and set it off on low for 5-6 hours?
It would make life so much easier if I could use the slow cooker. I realise I could just try it, but I don't want to waste expensive meat if it just won't work.
The original recepie has you adding more ingredients after an hour or so, do you think I could just 'throw it all in' and set it off on low for 5-6 hours?
It would make life so much easier if I could use the slow cooker. I realise I could just try it, but I don't want to waste expensive meat if it just won't work.
nickd01 said:
I love the Jailhouse Chilli posted here a while ago, and have been using the recepie loads! But, as the now proud owner of a slow cooker - has anyone tried it in one?
The original recepie has you adding more ingredients after an hour or so, do you think I could just 'throw it all in' and set it off on low for 5-6 hours?
It would make life so much easier if I could use the slow cooker. I realise I could just try it, but I don't want to waste expensive meat if it just won't work.
I do this all the time. Just reduce the amount of liquid (you can always add more).The original recepie has you adding more ingredients after an hour or so, do you think I could just 'throw it all in' and set it off on low for 5-6 hours?
It would make life so much easier if I could use the slow cooker. I realise I could just try it, but I don't want to waste expensive meat if it just won't work.
Perfect, thanks. I guess I obviously need to fry the bacon, brown the meat, onions etc as per normal and then throw it all in. Sorry for dumb questions; whilst I enjoy cooking - deviating from a Recepie isn't my strong point!
Oh - it was your Recepie wasn't it? Many thanks for posting it, I'm now trying to trace the book you said it came from!
Oh - it was your Recepie wasn't it? Many thanks for posting it, I'm now trying to trace the book you said it came from!
nickd01 said:
Perfect, thanks. I guess I obviously need to fry the bacon, brown the meat, onions etc as per normal and then throw it all in. Sorry for dumb questions; whilst I enjoy cooking - deviating from a Recepie isn't my strong point!
Oh - it was your Recepie wasn't it? Many thanks for posting it, I'm now trying to trace the book you said it came from!
I add cinnamon to mine, the same amount as the turmeric.Oh - it was your Recepie wasn't it? Many thanks for posting it, I'm now trying to trace the book you said it came from!
nickd01 said:
Perfect, thanks. I guess I obviously need to fry the bacon, brown the meat, onions etc as per normal and then throw it all in. Sorry for dumb questions; whilst I enjoy cooking - deviating from a Recepie isn't my strong point!
Oh - it was your Recepie wasn't it? Many thanks for posting it, I'm now trying to trace the book you said it came from!
Kenny's Cajun Creole Cookbook:Oh - it was your Recepie wasn't it? Many thanks for posting it, I'm now trying to trace the book you said it came from!
http://www.amazon.co.uk/Kennys-Cajun-Creole-Cookbo...
It's out of print, so snap up a second-hand copy.
Mobile Chicane said:
Kenny's Cajun Creole Cookbook:
http://www.amazon.co.uk/Kennys-Cajun-Creole-Cookbo...
It's out of print, so snap up a second-hand copy.
Good advice. I took it http://www.amazon.co.uk/Kennys-Cajun-Creole-Cookbo...
It's out of print, so snap up a second-hand copy.
TheD said:
Mobile Chicane said:
Kenny's Cajun Creole Cookbook:
http://www.amazon.co.uk/Kennys-Cajun-Creole-Cookbo...
It's out of print, so snap up a second-hand copy.
Good advice. I took it http://www.amazon.co.uk/Kennys-Cajun-Creole-Cookbo...
It's out of print, so snap up a second-hand copy.
Another book you'll surely want - Kenny Cooks America:
http://www.amazon.co.uk/Kenny-Cooks-America-Miller...
http://www.amazon.co.uk/Kenny-Cooks-America-Miller...
BorkFactor said:
Has anyone got a link to the jailhouse recipe? I remember seeing it a while back but I never got round to making it.
Cheers
It's in this thread:Cheers
http://www.pistonheads.com/gassing/topic.asp?t=128...
I made it for the first time yesterday and in a slow cooker.
Reduce the liquids by at least half, probably more. I did half and still ladled off a bowl full of liquid. I think it's top heavy on the garlic, next time I'll try four cloves instead of six. I'll also brown off the stewing steak separately from the mince/bacon/herb mix and finally add some dark chocolate - though it will be difficult to improve on the best chilli I've ever eaten.
Reduce the liquids by at least half, probably more. I did half and still ladled off a bowl full of liquid. I think it's top heavy on the garlic, next time I'll try four cloves instead of six. I'll also brown off the stewing steak separately from the mince/bacon/herb mix and finally add some dark chocolate - though it will be difficult to improve on the best chilli I've ever eaten.
Riley Blue said:
I made it for the first time yesterday and in a slow cooker.
Reduce the liquids by at least half, probably more. I did half and still ladled off a bowl full of liquid. I think it's top heavy on the garlic, next time I'll try four cloves instead of six. I'll also brown off the stewing steak separately from the mince/bacon/herb mix and finally add some dark chocolate - though it will be difficult to improve on the best chilli I've ever eaten.
You do need to watch the liquid if slow cooking. At least half.Reduce the liquids by at least half, probably more. I did half and still ladled off a bowl full of liquid. I think it's top heavy on the garlic, next time I'll try four cloves instead of six. I'll also brown off the stewing steak separately from the mince/bacon/herb mix and finally add some dark chocolate - though it will be difficult to improve on the best chilli I've ever eaten.
Recently I've started substituting two of the red jalapenos for chipotle chillies. Jailhouse being a Texan recipe, this is sacrilege, but they give the finished dish a slight hint of tobacco/chocolate which works well if you're also adding beans. (Sacrilege again.)
Mash a few of the beans against the side of the pot to give the sauce more 'body'.
I have cooked this recipe a few times over the last month or so, the main reason was Boxing day for the family and it went down very well.
My hot version included Jalapenos, dried Chipotle and Naga Jolokia powder. Was probably on the boundaries of uneatable in any great quantities even for me and I am no stranger to hot food. For the family version I had to leave out the Cayenne and just used mild chilli powder, but the taste was such that I didnt even feel the need to dollop on the hot sauce like I usually do for fear of ruining the flavour.
Having tried the original stewing steak and mince version I prefer the texture of mince only, my inspiration being the 'Firebrand Chilli' featured on Man v Food which used a fine ground beef iirc. I find after 2 hours normal mince has broken down to a much finer consistency. The tip of frying in balls really helps this.
But hats off to Kenny for a great recipe who ever he is.
My hot version included Jalapenos, dried Chipotle and Naga Jolokia powder. Was probably on the boundaries of uneatable in any great quantities even for me and I am no stranger to hot food. For the family version I had to leave out the Cayenne and just used mild chilli powder, but the taste was such that I didnt even feel the need to dollop on the hot sauce like I usually do for fear of ruining the flavour.
Having tried the original stewing steak and mince version I prefer the texture of mince only, my inspiration being the 'Firebrand Chilli' featured on Man v Food which used a fine ground beef iirc. I find after 2 hours normal mince has broken down to a much finer consistency. The tip of frying in balls really helps this.
But hats off to Kenny for a great recipe who ever he is.
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