If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
When I use a crockpot I tend to leave the thickener to the end to see how much I need. I use arrowroot which is a starch, but gluten free if that is important to you. Mix it with liquid before you pour it in to the hot pot.
Slice a couple of onions.
Some lazy garlic.
Tin of washed kidney beans
Chopped tomatoes (fresh or tinned, normally two tins)
Salt, pepper, chilli flakes (lazy as well), caraway seed and maybe some paprika.
Prep time 10 minutes.
Cook time, tasty in 3 hours, best left for 6 hours or more on low.
If it needs thickening, just take the lid off and let it reduce for an hour or so.
I normally eat it with some buttery brocolli on the side.
PS Sometimes I chuck a couple of spoons of butter in there to make it fattier, maybe not so much like chilli anymore, but it's damn tasty.
I start out with less liquid if I 'm making it in the crock pot, so that I don't have to really thicken it much (if at all - I usually don't). I use lots and lots of meat (browned ground beef, or cubes of chuck that I sear first), seasonings, onions, bell peppers, canned tomatoes, and a can of beans if I feel like cheating. =P Since raw veggies will release more liquid as they cook, and hardly any liquid will cook off in the crock pot, you want it to start out looking a little TOO thick/dry - I recommend draining canned tomatoes when you add them, but keep the liquid and add back just as much as you think you need.
"mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3