Slow cooker chilli con carne

After 3 hours I would have thought it should be cooked but won't have had enough time for the meat to tenderise properly. It might still be a bit chewy. If you are doing it in just 3 hours would you be better just sticking it in the oven? Obviously not the whole slow cooker.... but in a suitable oven casserole style pot. Is there a reason you want to use the slow cooker instead?? By definition slow cooking tends to mean lower heat over a longer period......?

- because its new and I promised I'd used it all the time

Okay - I'll pop it in the oven instead then!

If you need any slow cooker recipes this one is good....

https://rodskitchen.wordpress.com/2014/04/03/slow-cooker-pulled-pork-chilli/

Thanks everyone. Recipe looks good Rod, will try that one day!

In the end, I did a 'quick' beef stew and dumplings - I had no rice for the chilli con carne!! Was totally yum, though!