I currently own two new slow cookers that I almost never use. They are larger four or five quart models that make more food than I need. Instead, whenever I prepare a slow cooker dish, I like to pull out an old hand-me-down that my mom and dad gave me years ago. I’m not sure how old it really is. I suspect at least 30 years or so, but it does a great job and I feel 3 quarts is about the right amount for chili’s, soups and stews. This unit is so old that the ceramic pot does not even come out! You have to carefully wash it in water making sure not to get the electrical components wet. Even though I have to go through this every time I use it I still think it’s worth while. Call me a traditionalist or whatever.
Imagine my surprise when I even saw a couple for sale on EBay! Two were used for about $12 and one was ‘new’ at $30. If you’re in the market for a small slow cooker then I suggest you check these out. I also like the fact that the cover is made out of glass. I’ve never been all that fond of plastic lids.
Like myself, over the years, it’s received its share of nicks and dents, but like all things made in America it has stood the test of time.
Following is a recipe for chili that I make quite often and really enjoy. There is nothing fancy about it, but I prefer this dish over many of the more refined chili’s I’ve eaten over the years.
1 lb ground beef, browned and drained
1 pkg McCormick’s chili mix, original
1 15 oz can of red kidney beans, drained
½ med bell pepper, chopped
1 can diced tomatoes
1 tsp garlic, minced
½ medium white onion, chopped
¼ cup of beer
1 tsp parsley flakes
¼ tsp cilantro
¼ tsp pepper
In a medium frying pan, brown the ground beef and drain off excess fat. Add this along with the rest of the ingredients excepting the kidney beans. Slow cook on high for approximately 3 hours. About one hour before the end of the cooking time add the beans after first rinsing them off. This will serve about four.