Now that is interesting. SO, will the same flavors develop

overnight, which is a long duration cool-down and then reheat, rather than say, putting it in a blast chiller to cool-down, then reheat. Wonder what the science could be behind that idea...

In response to this post by JoesterVT

Posted: 02/28/2020 at 11:30AM

Question on chili in a slow cooker. Normally, I make my chili by browning -- Late 80s Hokie 02/28/2020 10:19AM

Slow cooker= throwing everything in one pot and returning home in 8 hours. -- thankbud 02/28/2020 1:52PM

Honestly, there is none -- VTSnake 02/28/2020 1:43PM

I cook the meat before dumping it into my slow cookers to ensure.... -- EDGEMAN 02/28/2020 1:38PM

I would use your current method in the slow cooker. -- Femoyer Hokie 02/28/2020 11:43AM

Are there beans in it? -- MEVT 02/28/2020 11:35AM

Don't perpertrate that Texas horse-hockey! -- EDGEMAN 02/28/2020 1:39PM

I've come to appreciate kidney beans. Not a big fan of Texas style chili -- Late 80s Hokie 02/28/2020 11:45AM

I actually like beans in it as well. -- MEVT 02/28/2020 11:56AM

I won the First Annual Roanoke Ski Club Chili Cookoff and would never -- TechMomof2 02/28/2020 10:52AM

For slow cooked meals I use a dutch oven inside the oven. You can adjust -- 81_Hokie 02/28/2020 10:49AM

The key is that last bit...sit over night... -- JoesterVT 02/28/2020 11:11AM

Now that is interesting. SO, will the same flavors develop -- HokieSignGuy 02/28/2020 11:30AM

The slow cooking is good if you are using chunks of a cheap -- jmanatVT 02/28/2020 10:26AM

The only real advantage is the power consumption and the ability to walk -- ElbertoHokie 02/28/2020 10:22AM

This. And I've never made a truly excellent chilli in a slow cooker. -- HokieSignGuy 02/28/2020 11:02AM

Now that is interesting. SO, will the same flavors develop

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