How would chili taste if cooked on a stovetop instead of a slow cooker?

Question

My slow cooker is broken and I really want to make chili today - it is sooo cold out today. I have a great recipe I have used before in a slow cooker, but because mine is broken could I make the chili on the stovetop and cook it on low for the same amount of time? Or is a slow cooker temperature much lower than the stovetop and the chili wouldn't be the same? Or should I cook it is half the time (2-3 hours instaed of 5-6)? I dont know what to do!

Answer 1

I use the stovetop all the time to make chili. Just turn it on low and let it go between 3 and 5 hours. Thats what I do!

Answer 2

Whether in a slow cooker, or on the stovetop, chili is best when simmered long and slow, with a low heat. On the stovetop make sure you stir frequently to prevent sticking. Adding a little more water than you use in a slow cooker also helps. When I have all afternoon to cook I'll let the chili simmer for an hour or so, then let it cool down. About an hour before eating I turn it on again, and let it simmer some more. Don't forget to stir. The chili seems to taste better when the flavors have time to blend.

Answer 3

I always cook chili on the stovetop because I've never had a slow cooker. I would allow a few hours for the chili on the stovetop to cook at a low temperature and stir often.
Chili sounds great today! Good luck, you should be fine.

Answer 4

The slow cooker temp is much lower than the stove top. I make my chili on the stove all the time, and its just fine. Use a low heat, and use discretion. Check your chili regularly, and you should be able to discern when your meal is cooked properly.
I don't think it will take more than a couple hours to cook.
Good Luck!

Answer 5

I never use a slow cooker for chili.

Simply make it in your heaviest kettle and cook till you desired doneness. I put beans in mine and generally soak over night but you can use canned if you use beans at all and the chili can be done in 20 minutes. I am not sure why others cook theirs for so long. 20 minutes is all I can handle going with out eating it. Letting it set overnight in the frig makes the taste even better so I try to catch my craving a day ahead of time. : )

Answer 6

Try 15 minutes I cook chili on the stovetop all the time. Brown your meat drain it. Add chili mix, tomato sauce or beans put meat back in stir it up let simmer for about 15 -20 minutes there ya go of course i simmer on medium heat sooo.....

Answer 7

Guess what I was doing before I came on here ? Making chilli on the stove top !

It is now simmering nicely on a very low heat and I am to and fro stirring it whenever I pass to stop it from sticking to the bottom of the pan !!!

I like to simmer for a good 1 & 1/2 hours but it could be ready sooner I suppose

Answer 8

We've made it both ways, but lately it's been on the stove since the crockpot usually has something else in it. My husband makes a killer chili. He just browns the meat and veggies, adds the tomatoes, beer and everything else, stir well, and let it simmer for a few hours, adding a bit of liquid if it's simmering down too much.

We're starting ours at 6 a.m. tomorrow...on the stove!

Answer 9

Stove Top Chili

Answer 10

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