I vote for eat it, IF you took it directly from the stove to the outside and it was covered with the original lid the whole time.
This is based on the fact that at the time you finished cooking it, there were no pathogenic bacteria left alive. There may have been some spores left alive, such as Clostridium perfringens, but they would take a longer time to vegetate and multiply sufficiently under the conditions you describe.
The danger zone is not a straight line. While bacteria may grow and multiply at 41-55 degrees, it is a much slower process than at 80 + degrees. The FDA requires that food be cooled from 140 degree to 70 degrees within 2 hours, not 40 degrees.
From the U of Florida food protection site:
"Large portions of meat, broth, gravies and other common Cl. perfringens associated foods must meet specific guidelines noted in the 2001 FDA Food Code. These guidelines specify that potentially hazardous food shall be cooled with 2 hours from 140oF to 70oF and within 6 hours from the initial 140oF to 41oF or less. Large containers of food may take an extended period of time to cool to 41°F and therefore should be separated into smaller portions, such as pans with a food height of no more than four inches."
I think what you described is safe.