Quote:
Originally Posted by JERRY2KONE
The whole idea of cooking over a longer period of time is that it tends to make everything melt in your mouth. It softenes up whatever you are cooking. The 8 hour time is best, but if you need it to be done in 4 then use that. The good thing is that when it reaches its limit, then it just keeps it warm so nothing gets burned. Let us know how that works out. Lito is right about starting with half of a pepper for safety reasons. By the way what kind of beans are you using?
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Jerry i am unemployed so i have more time than i know what do with
. I using 3 cans of bush hot chili beans & 3 cans of dark red kidney beans.
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