r/slowcooking • u/egg_shaped_head • 1d ago

A very stupid chili question

I’m making some turkey chili today but I’ve realized I need to be out of the house longer than expected; if I cook this off for like 5-6 hours, and then leave it on “stay warm for like another 5, will it get overcooked? I could also just do it tomorrow when I’m home but hoping to get it done today. Thanks!

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9

u/MoistLarry 1d ago

Just set it on low. It'll be fine.

3

u/I_Heart_QAnon_Tears 1d ago

I cook mine for 10. So no it should be fine unless you arent using enough liquid.

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u/QuasiSpace 1d ago edited 1d ago

According to the gurus here, the keep-warm setting isn't hot enough to prevent the growth of bacteria, so five hours would be dangerous. I'm only repeating what I've read often - I never had occasion to use it myself.

You mention that total time in the pot would be 10-11 hours. This is more appropriate for pork. I don't recommend cooking poultry for the same amount of time. I did that with chicken and it turned into.... erm, particulate matter. Mistakes are how we learn, but no need to duplicate mine. :p

Edit: You could do an experiment when you're going to be at home the entire time. Put it on keep-warm and dip a thermometer into it every so often, and see how long it keeps the heat.

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u/egg_shaped_head 1d ago

Thank you so much for the helpful advice. If I increase the cook time to 7-8 hours, and keep it on low for 2-3 hrs, think I would still be in trouble?

1

u/QuasiSpace 1d ago

Poultry was a one-time thing for me. Sorry I can't be of more help.

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u/TaraBaraBoo 1d ago

I always make 10 to 12 hour chili on low so all the flavor really develops, so low will be no problem at all. The only thing I do differently is put my diced peppers in a little later like 2 or 3 hours before eating, because they can disintegrate and turn into mush.

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u/egg_shaped_head 1d ago

Does that time work with turkey instead of beef?

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u/TaraBaraBoo 1d ago edited 1d ago

I've never used turkey before but I make Impossible chili for my son all the time using Impossible beef, and it comes out great. Sometimes I cook that very crispy so it doesn't get too soft when I toss it in the chili. Turkey is pretty lean, as long as you have plenty of moisture it should be fine, but don't cook it on high because then I think it would break down. The worst that will happen is it is slightly overcooked, I would experiment. Slow cookers are very forgiving.

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u/HouseBowlrz 22h ago

I've done two types of chili: traditional (red) with beef and sausage, and the other with chicken breast (Buffalo white chicken). I have no experience with ground turkey ...

My crock pots are relatively newer which means, when setting on low, the rise to its ideal cooking temperature is faster than the first generation models for reasons previously cited in this thread.

The traditional chili takes four hours on low in mine ... (it would take closer to six in my late mom's early gen Rival). The chicken chili maybe another hour only to make sure the chicken breast well clears the recommended 165.