Now I need help with how to "keep the chili warm" in a crock pot...since I've

M

marilynfl

Moderator
only used a crock pot TWICE in my ENTIRE life.

Anyone have a clue what this (see link) 5.5 quart crock pot will do? (mine doesn't have the Little Dipper thingee.) I bought this off a coworker who left several years ago and I've never used it. (Geez, I just realized I should test this BEFORE next week to make sure it works.)

The chili contest rules says the chili must be at kept at a minimum of 140 degrees and we each have to keep a thermometer at the table.

My chili is already finished and in my freezer. I plan to take it out the night before and stow in the frig, but I'm sure a 10" block o'frozen chili will still be pretty cold the next day. Contest starts at 11:00 am.

Honestly, I have NO CLUE what to do with this crock pot. I've lugged it into work today because it weighs a ton and it plus the weight of a gallon of chili will be formidable.

http://www.amazon.com/Crock-SCCPVP553-B-Cooker-Little-Dipper/dp/B000E653HA

 
When I use a crock pot (mostly at the holidays) to keep pozole at serving temp, I...

...first heat the soup to a simmer by allowing the crock pot to operate on "high" until bubbles appear. Then I switch it to "warm" or "low" and leave it be.

By the way, I'd take the chili out earlier and let it defrost in the fridge for at least 2 days. Depending on your experience with your fridge, you don't want a frozen block of chili the day you need to serve it. Plus, the extra time in the fridge will allow the flavors to meld.

Michael

 
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