Great Chili -- but should have followed the recipe closer

The slow cooker seems to be my lifesaver these days.. allowing me to make food ahead so i don't go crazy with last minute cooking and have to deal with starving screaming children.

ok, so this recipe is so full -- there are like, a hundred ingredients.  It's not the BEST chili I've ever tasted, but it's pretty good.. It would have been better if I followed the directions exactly, like not adding double the tomato without draining the can first... total amateur move.  Anyway, it still turned out pretty good. 

I used a starbucks coffee -- and trust me, that stuff is strong, maybe a bit too strong -- I could taste it in the final product.. Honestly if I made coffee at home, I would have just used a cup of that. 

The recipe also calls for beer -- I used a dark ale that my husband had in the fridge.  Very heady. Also tasteable in the final product.  Maybe something a little lighter next time.

I also used less chili peppers/sauce for the sake of my toddler's tastebuds.  But you can always add some tobasco afterwards, give it a stir, and it still has the same effect. (Chili connoisseurs, don't judge me)

Last variable, I used ground beef only and didn't follow the use of the sirloin. 

So even with all the things I changed, the recipe still tasted good. Albeit a little dry.. I might use the vacuum pot to cook it next time.  This is a definite repeater.

Cheers!

Slowcooker pork ribs disappointment

I used this recipe to make ready-to-go ribs for dinner.  It turned out a bit..overcooked.  Because the ribs were slow cooked, I expected the ribs to turn out succulent and juicy...but I don't know, they were a bit tough under all that sauce...even though they did fall of the bone.

The taste was fine, but I did make some major changes. I rubbed the ribs with crushed garlic and smoked paprika in addition to salt and pepper. I made the "sauce" according to recipe and decided to add KRAFT BBQ sauce 1:1 to the sauce recommended by the recipe.  Great taste.

Next time I will try another recipe that bakes the ribs instead.  My mom also recommend the technique of baking with tin foil covered for most of the baking in order to keep in the moisture.  The other thing I would change would be getting a fatter cut of meet...that usually makes the end product juicier -- c'mon what thing cooked in fat doesn't come out juicy. 

Oh well, better luck next time!