Ooh give us your recipe Jeff
I've been thinking about trying a chili, possibly using the slow cooker.

EDIT: Wait, I see it.
( The Light in Chains don't touch the Pope's boner, Wed 2 Feb 2011, 22:06, 3 replies, latest was 15 years ago)

Evening Lighty.

( JeffTheDogFucker Can you dig it?, Wed 2 Feb 2011, 22:16, Reply)

Do you do the "lift the meat out, reduce the juices" step?
Or more like what they say in the comments?
( The Light in Chains don't touch the Pope's boner, Wed 2 Feb 2011, 22:19, Reply)

It depends on the meat.
If when browning the meat it looks a bit fatty and therefore the sauce is going to be fatty I will, otherwise, I'll add the rest of the ingrediants earlier and just let it simmer away.
( JeffTheDogFucker Can you dig it?, Wed 2 Feb 2011, 22:24, Reply)

I did that last week, it's great.
Mine was an odd one though, I didn't use kidney beans in it. You can though, entirely customisable

I used 3 rashers of bacon, 8 slices of fresh chorizo, 2 large carrots, a courgette, 600g of mince, 2 tins tomatoes, 1 tin sweetcorn, 2 red peppers, 2 medium onions, pack of chestnut mushrooms, then I cheated and used spice mixes, black pepper, salt, lazy chilli (or a scotch bonnet, deseeded) and lea & perrins.
( Agnostic Antichrist Baltimora, Wed 2 Feb 2011, 22:42, Reply)