My latest pot of breakfast, lunch or dinner has been slow cooking since about twelve noon local or for about six hours plus or minus. For this pot I swapped out one of three cans of dark red kidney beans I always add for a bit more spicy option, and did dice the entire white onion this time.
Also used are two small cans of Rotel and two other ingredients that are top secret haha! That yellow digital heat finder hit over two hundred degrees along the way. I may try a small bit before bed or hit it up tomorrow. I hope my brain isn’t incinerated… 😂