Hi Gillian! Since everything you’re adding to the pot is already cooked, the slow cooker is basically heating, melding flavors, and thickening the chili. You can taste it, the flavors will be very well blended together. The meat will be tender and the chili will be slightly thickened.

In reply to Natashas Kitchen.

Thank you! how do I know the difference of if it’s finished cooking at the 3 or 4 hour mark on high?

Thanks, Scott! 😊 If you like your chili on the thinner side, you can stir in a little extra beef broth or even some tomato sauce near the end of cooking until it’s the consistency you like. Do you usually serve it over rice or with cornbread?

In reply to Natashas Kitchen.

Thank you, Natasha! I gave it a go and I can not tell there is basil in sauce. I followed the rest of your recipe to a T and it is wonderful !!

Hi Cheryl, one of my readers mentioned they used sauce with basil and it worked well. I imagine you may be able to taste the basil. If you try it, I’d love to know how it goes.

Hi Nita! I’m so happy you found this recipe and so glad to know you also loved it! Thank you for sharing.

Hi Judie! The whole recipe’s serving size is 10 people. It should be 1- 1 1/2 cup per person.