ETA: Oh, and while I called peas and green beans a venture into “whacko land,” if you’re doing a vegetarian/vegan chili, the greens beans might not be so weird, but the peas are still a bit oddball, but not unheard of.
I used TVP or frozen vegetarian crumbles, which had some spices added to them, back when I made vegetarian chili a lot. Now I use ground turkey, and never have a problem with grease.
Cincinnati chili really is a thing to behold, for those who haven’t had it. Gold Star sells a frozen version here (I’m not far from Cincy) but I don’t know if it’s available nationwide.
I’ve yet to make jambalaya the same way twice. Just keep throwing stuff in until it tastes good.
If you like meatloaf, you can make meatloaf in the crockpot. Use your favorite recipe and cook for 4-6 hours on low.
If you don’t want it to be greasy, ball up some foil in pieces and lay them in the bottom of the crock, usually five or six pieces will do it. This keeps the loaf from sitting in the grease. Then rest the meatloaf on top.
You can also make a foil sling for the meatloaf to help pull it out by taking a piece of foil and laying it across the foil balls (or the bottom, if not using the foil balls) that’s long enough to reach the top on both sides. Pierce the sling a few times with a fork, then put the meatloaf on that. You’ll be able to lift out the loaf.
You can also broil the loaf briefly after cooking if you like a broiled top.
I use the foil balls, no sling, and no broiling, generally.
I like Cincinnati chili, but it really is a bit different, as you imply. When I first had it at Skyline, I was surprised at how saucy it was. And the amount of cheese (if you order it with cheese.) Holy cow! See the video here. It really was much more like a spaghetti sauce than a chili, and then it had all those fragrant spices (cinnamon/allspice/nutmeg/clove types of spices, not necessarily all of those) in there (which I knew to expect and liked). I crave it from time to time, but it seems to be more an accompaniment to at least spaghetti or a hot dog than something eaten by itself. And, perhaps surprisingly for a chili that strays from purist chili roots so far, it’s beanless, like a purist’s bowl of red.
Were you somehow seeing into my kitchen? I didn’t open the lid at all, but I couldn’t ignore this nagging feeling to go look at it like every 20 minutes.
Anyway, I’m quite please with how it turned out I must say. And lots left to get me through tomorrow.
Gonna revisit this thread in a few days for my next inspiration. Thanks everyone for the input!
Hey Marc Summers, the Double Dare guy! There’s a blast from my pre-teen past.
And that shot they kept showing in the video of the person grabbing a massive pile of shredded cheddar and laying on top of the chili - just wow.
Holy shit. I never made that connection.
That wasn’t an exaggeration. With the price of cheese, I was shocked at how much I got, as Skyline chili wasn’t particularly expensive. (I can’t remember exactly, but I don’t think my four-way with chili, cheese, onions, and spaghetti was more than $5 two years ago.)
I’m an incredibly odd bird, I dislike the liner bags; they only come in one (enormous) size and often leak on me. I vastly prefer cooking spraying the whole crock.
Buffalo chicken dip in the crock pot is phenomenal. Doing carmelized onions later this week; very excited!
If they had rehab for this, I should have attended. I used to look every hour - or more :smack:
I’m making Creole Sticky Ribs tomorrow, and Slow Cooker Thai Chicken on Saturday. If they turn out well, I’ll be moving those Pins over to the Crockpot Keepers board.
I also make soapin my slow cooker. 
The ribs were phenomenal. I moved the pin to the Keeper board.
The Thai Chicken also made it to the Keeper board. It was delicious. I made the coconut rice that was recommended as an accompaniment.
I remembered some more things I wanted to mention.
- Once, at least, you ought to make carnitas slow-cooked in lard.
- In a technique stolen from the above, fry slow cooked meat while still in chunks, giving delicious Maillard crusts. Or, after the meat is pulled, for crispy shreds. Mmm!
I’d love to do this. Our local Mexican joint has moved to a ‘fancy’ locale and the menu has suffered. Carnitas aren’t crispy, onions and peppers nearly uncooked. They’ve even managed to muck up the salsa.
Good to know, because I think that might be my 3rd crockpot adventure.
(The 2nd will be something with this hunk of really inexpensive steak I have sitting in the freezer. After some googling I learned today that the cut is “cross-cut shank”. I also learned that translating cuts of meat from German can be a PitA).
Give us an update on your slow cooking adventures Moe!
Not Moe but…
Who here as been keeping beef short ribs a secret?? :mad:
Wow. Just wow. The meat is great but good god, the flavor is just unbelievable.
Eating went like this:
slurps broth closes eyes silence
“This is unreal!”
And repeat for the duration of dinner 
Six short ribs, nearly covered with beef broth, onion wedges, carrots and garlic to your liking, and a tiny squirt of Sriracha.
If you’ve never had short ribs, drop everything you’re doing and buy some now!
I especially like Anne Burrell’s recipe, only I use beef stock instead of water.
I almost bought some short ribs yesterday, but somebody let the secret out about how damn delicious they are and the price is pretty high now. Actually the price of beef is so high now we only have it about once a month. 
I’ve never actually made any short ribs myself, but I’ve had them in restaurants. I have a couple of Korean Short Rib recipes I want to try if I can ever hit a good sale.
Next time you’re at the Oriental market, or a big supermarket that carries ethnic stuff, get a box of S&B Golden Curry mix. Buy a pound of “chop suey” beef, and some veggies if you like. I like to brown the beef a few minutes in some oil, but it probably wouldn’t be much different if you skip that. Put the beef, veggies, curry mix, and a cup or two of water in the slow cooker. A couple hours later, serve over rice. Mmmm!