Alright... so I am making chili for dinner tomorrow, but the recipe I have never makes enough. I want to double the recipe, but in my crock-pot cookbook it warns that when doubling a recipe for the slow cooker, sometimes you don't need to add so much liquid or seasonings... Soo, I have no clue how to double.
The recipe is extremely basic...
1lb ground beef, browned and drained.
1 can (15oz) tomato sauce
1 can kidney beans (undrained)
1 packet chili seasoning
Soo.. how do I double it? :)
Thanks everyone!
I *thought* just doubling it would work, I just wanted to be sure, since the cookbook warned against it. I do think it was talking more about things like stews or cakes or whatnot... lol.
I would just double it (two/twice the amount of everthing). If it seems too runny/thin, you can take the lid off and put on high for a bit.
I just double it...or triple it..... we like leftovers! I also frequently substitute a can of diced tomatoes for one can of tomato sauce..... and of course, I add onions and green pepper.... Sometimes, depending on how thick it looks, I add some water, also.
BTW... I ALWAYS drain and rinse the beans... I don't like that slimy liquid in the beans.... most of the time, if I have them, I use beans I've already cooked and frozen. No extra salt or preservatives then.
I would simply add twice as much of everything you have listed. I've used crock pots for years and doubling has not created a problem.
BTW, if you like spicier chili, put in a can of Rotel and one small 8 oz can of tomato sauce in place of one of your 15 oz cans of tomato sauce.
I hope you enjoy. Good luck to you and yours.
I'd just double it except dont add the second seasoning packet, you might not need it.... I'd add it to taste.
Uh, you double the ingredients...?
chili is SO flexible. it'll be fine. i like my chili slow cooked and thick anyway...i can't stand watery chili! it'll be great!
mmmm...gosh after weeks and weeks of +100 degree temps, these mid 90's got me thinkin chili sounds pretty darn good! lol!!
that sounds like about 1/2-1/3 the recipe i usually use (for 3 of us...we LOVE chili leftovers!) i just keep adding more beans until i think i have enough....maybe another can of tomato sauce or two. i totally just wing it with chili, and i've NEVER made bad chili! (you can't mess it up - trust me, if you could, i would have!)
if you don't have a S. chili seasoning pack chili powder, pepper, and salt (or whatever is in the cabinet that sounds good) will work just as well.
I would double it straight up. You aren't adding anything that is solely a 'liquid'. Tomato sauce isn't the same as broth.
I don't know about the seasoning, Grandma T might have a point about that. I'd probably start with a packet and a half, if it were me, though.
I would simply double the ingredients, but drain the beans.
