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* Cooked chili should not be unrefrigerated for any more than 2 hours. Less time is better. After that time frame, the chili should either be reheated or packaged and placed in the refrigerator or freezer. Reheat leftovers to 165°F before consuming. * In a service setting, chili is best done in a crock pot and the hostess can leave it on a low heat (at least 140°F) while guests are there and you will not have to put it into the refrigerator. Once everyone has had enough then, let the chili cool and refrigerate or put into packets and freeze for further use. Cool the chili quickly by using an ice bath or by separating into smaller containers.
You can learn how to repair a crock pots slow cookers online from the eHow website. Once on the page, type "How to repair slow cookers" into the search field at the top of the page and press enter to bring up the instructions.
Chile have never won the World Cup. They hosted it once, in 1962.
Strictly speaking, yes. Once milk production is "turned on" by the hormones, it will usually stay on as long as there's demand.
Stuffing can in fact be cooked low and slow. Crock pots are able to cook meats all the way through, so it would be easy for them to cook stuffing completely as well. The only issue to expect is if the stuffing will be overcooked from the trapped moisture.
Head over to the local bookstore and browse the recipe section. There are books that specialize in chili. Recipes can range from very simple to something a bit more complicated once some skills are acquired in the kitchen.
yea it's fun once your turned...
OH YEAH!! I once turned into a mop. It was fun!
America turned round. Once.
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It is not supposed to be on when engine is running unless there is a problem.
Canned foods may take on funny flavors, and lose vitamins over extended periods of time, but there does not seem to be a time limit on the food being safe to eat, so long as the can is intact and is not bulging.