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Surprisingly enough, we have started doing our chili in the IP rather than low and slow in the Dutch oven like we used to.
I must admit though, our chili seasoning comes out of a brand-name box, so we might not be quite on the same chili level as some.
But my wife, who is a bona fide Texan, is perfectly happy with it.
A couple of things that come to mind that we still do low and slow: Spaghetti sauce with sausage and meatballs, and my wife's gumbo. We've tried various IP recipes for the sauce and, like Ralph's chili, they just never get that long-simmered flavor.
I don't think my wife has ever tried to do her gumbo in the IP, but one does not mess with perfection.
ApK
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