I've just made this, after the frying stage I transferred it all into the slow cooker for 3 hrs on low and it really melted down together nicely. Half a tsp of salt seemed way too little, even for me who never normally adds much salt.

Tasted it - woaaa.. It's fiery! I used rajah chili powder (2 heaped tsp) and 12 Birdseye chillies and it's blown my socks off! To be eaten with plenty of lager then

With the liquid from the toms plus a small swish of water to wash out the remaining tomato stuck to the sides of the tin it was fine for the slow cooker, because there's really no evaporation from a slow cooker. The beef renders out fat as it cooks which helps loosen the mix up as well.

If I were to try to cook it on the hob for 2 hrs then even on the lowest heat I'm sure it would need some liquid adding from time to time to loosen it up.

You'll need some spare liquid in there to account for the steam lost in pressure cooking but presumably you're used to using a PC? It's not like a slow cooker recirculating the liquid with no losses.

Great a couple of chilli recipes, I put a post on here a while ago asking for a recipe so I'll give these two a go. The first one 12 chilli's and then stick some chilli seeds on top, you'd have to have some gonads the size of basketballs to do that.....might give it a go though as I love fiery food. 

I really really rate this recipe - today I polished off one of my frozen portions from when I made a batch in early July, served over chips with some nice grated cheese on top. Lovely grub!