Originally posted by pawdrix:
I still have some left so, maybe I'll give it a whirl but I'd probably not cook it for much more than an hour in the chili. Like you, let it sit overnight and with a reheat, that should work. |
Well, I cook it real slow, I put a cast iron pan on the simmer burner then the cast iron pot in the pan, so it is really slow heat. That may be the secret, actually...
R. |
