Well, the first bowl was nummy, but the beans didnt' cook all the way and were still lightly "crunchy", sort of. :? I don't get why, as they should've been done by then, like usual, but whatever.
Anyway, i put more water in and turned it back on to low, and went back to bed figuring I would wake up a zilliion times as usual and remember to turn it off. I did wake up but didnt' remember, tehn did remember when I woke up midmorning when dogs wanted out again, and thought "great, now it will be all burned and dried out".
But it wasnt', because I had not clicked it over far enough and it never turned on at all, so it just sat cooling and then at the just over 90F the house stayed at most of the night, and something in there fermented, making the chili smell funny and bubbly.
I cant' waste that much food like that, so I brougth it up to a boil and held it there long enough to require at least two more cups of water, probalby an hour or more. Each time the top foamed up I scooped that off, and after the third or fourth time it didnt' foam up again; I started stirring it to keep the bottom from burning after those first few minutes.
Added more paprika, some sage, more pizzahut peppers, more black pepper, and some garlic salt, and a little more of that rescued picante sauce, and let it simmer on medium another hour.
After that it was readty to eat again, and although it is not as nummy as it was before I screwed it up, it is at least edible and won't kill me. But the beans still aren't any softer.
Anyway, i put more water in and turned it back on to low, and went back to bed figuring I would wake up a zilliion times as usual and remember to turn it off. I did wake up but didnt' remember, tehn did remember when I woke up midmorning when dogs wanted out again, and thought "great, now it will be all burned and dried out".
But it wasnt', because I had not clicked it over far enough and it never turned on at all, so it just sat cooling and then at the just over 90F the house stayed at most of the night, and something in there fermented, making the chili smell funny and bubbly.
I cant' waste that much food like that, so I brougth it up to a boil and held it there long enough to require at least two more cups of water, probalby an hour or more. Each time the top foamed up I scooped that off, and after the third or fourth time it didnt' foam up again; I started stirring it to keep the bottom from burning after those first few minutes.
Added more paprika, some sage, more pizzahut peppers, more black pepper, and some garlic salt, and a little more of that rescued picante sauce, and let it simmer on medium another hour.
After that it was readty to eat again, and although it is not as nummy as it was before I screwed it up, it is at least edible and won't kill me. But the beans still aren't any softer.
