Using a big spoon, turn the contents of the cooker over a little to mix it up and distribute stuff a bit.

Put the cover on, and leave it in the slow cooker on low (not "warm", if yours has that setting below "low") for a couple of hours. No stirring required.

After 2 hours, use a spoon to taste a bit of it. Try to get a couple of beans and a bit of ground meat at least. This is just to check seasoning. If it's bland, add more of whatever you like. If it's not hot enough, add more Tabasco, or cayenne, or other pepper sauce. Turn the contents a bit after adding seasoning. Then, drizzle a little vegetable oil over the top, and put the cover back on.

Leave it to cook another 2 hours, minimum. I actually like to do the part up to here in the evening, and leave it to cook all night. This gives the flavours time to meld and distribute, etc.

Near the end of final cooking time, optionally drizzle maple syrup (the real stuff, not fake) over the contents of the slow cooker. Do not turn the contents, just re-cover and leave for at least half an hour. More is fine.

Throughout this whole process, you can substitute whatever seasonings you want. The chillis are part of what makes it chili, but you can use different ones, more or less of them, etc. I personally think oregano flakes are a must, but you can use whatever you like. If you're using poultry, maybe you want rosemary and thyme or something.

5/x

#delicious #savoury #HintOfSweetness

Weeding & gardening under the hot sun makes me hungrier. Munched on 2 char sui BBQ pork steamed buns. They're yummier than store bought buns - we find the store ones much too sweet.

#AsianMastodon #ChineseFood #Savoury #SteamedBuns #AsianFood #homecooked #POCfood #EthnicEats #CulturalFood #food #TraditionalFood #AsianDiaspora #TootSEA