Slow cooker chilli question

[Gillian76]

I have browned mince and put it all together. Am going out in about 30 minutes and want to eat about 6.

Low or high?

sorry don't know about slow cookers but I make a mean chilli and it tends to be best if you cook it through for 30 mins then let it cool down then reheat it

HTH

oh and a couple of tbsps of cumin along with the garlic and chilli (if not too late / already done)

I'd stick it on high, then you can always turn it down later, add the kidney beans about 1/2 hour before eating and whack it up to high again.

We had it last night - done in our slow cooker!

SO you think I should just cook it on the hob til I'm going out and reheat later?

I'd say high if you've only just made it and want to eat at 6. The low tends to be for 8-10 hours.

IMHO chilli needs longer cooking than 30 mins - an hour at least

Yes have added cumin

I always use low on slow cooker, you can always bung it up to high when you come back in if it needs it

i would put it on high

I usually do it for about an hour on the hob...

I would .. but I don't have a slow cooker

I slow cook meat lumps not mince (like lamb shanks, stewing beef etc) in my casserole dish

I do like to add the beans about 30 mins before eating but we might not have time when we get back in. Will they be mush if I put them in now?