The slow cooker is a perfect place to prepare a long-simmered chili—but if you’re using turkey instead of beef, problems loom.
By definition, chili equals heat and liveliness. The slow cooker sure put a damper on things.
This satisfying soup made with sweet, caramelized roasted butternut squash is finished on the stovetop, but the flavor is built in the oven.
We set out to create a thick, slow-cooker chili with big, beefy Texas flavor.
A southwestern take on pot roast where corn tortillas are used to thicken the gravy.