CHILI BREW CREW SHOWDOWN: Slow Cooker vs. Stovetop vs Smoker Techniques

CHILI BREW CREW SHOWDOWN: Slow Cooker vs. Stovetop vs Smoker Techniques

Picture those bone chilling northeast winter days where the snow is falling, and the football is flying. Nothing hits harder than a big ass pot of meaty chili. There's many ways to stir up this hearty brew too. Whether you prefer the ease of a slow cooker, the tradition of a stovetop, or the deep flavor a smoker delivers, Tacticalories has the seasoning to make your chili stand out. Let's break down a few methods with gameday-favorites Leatherhead and Benchwarmer chili seasonings.

Slow Cooker Chili: The Set-It-and-Forget-It Method
Using Leatherhead for a mild, rich flavor, the slow cooker method is perfect for those busy days. Just brown your meat, toss it in with beans, tomatoes, and a generous helping of Leatherhead seasoning, and let that puppy simmer to perfection.

PRO: It's incredibly convenient.
CON: You might miss out on the caramelization that other methods offer.

Stovetop Chili: The Classic Approach
For a quicker chili with the ability to adjust flavors on the fly, fire up the stovetop. Sauté your base ingredients, brown the meat, and stir in Benchwarmer for a good spicy kick in the taste buds. The rapid heat brings out a boldness in the seasoning.

PRO: Control of the cook.
CON: It requires your attention.

Smoker Chili: The Flavor Powerhouse
Take your chili to the next level with a smoker. The low and slow infusion of smoke deepens the flavor, especially with a spicy Benchwarmer blend.

PRO: Unmatched smoky depth.
CON: It takes patience, some skill, and of course, a smoker.

No matter how you Football and Chili, Tacticalories has your damn back.
So, grab your pot, your favorite spice blend, and get cooking!

Oh, and do yourself a favor and just make a double batch because chili tastes even better the second night.

Team Tacticalories

The Chili Eating Champions of Western, NY