Hi new to group. Kevin here.
I like idea of keeping a pot of chili going for a long time by just adding a few new ingredients now and then, it seems easier. Just throw in more hamburger, already browned or more bean etc.
Does this present a safety hazard after awhile? You are constantly adding more new material and using up the old but perhaps some will get too old?
Maybe after a week or so it would be good to start fresh?
Ideas?
I like idea of keeping a pot of chili going for a long time by just adding a few new ingredients now and then, it seems easier. Just throw in more hamburger, already browned or more bean etc.
Does this present a safety hazard after awhile? You are constantly adding more new material and using up the old but perhaps some will get too old?
Maybe after a week or so it would be good to start fresh?
Ideas?