This morning, I was supposed to prepare our chili recipe for tonight in the slow cooker, but I have forgotten. Now it's too late to start the recipe as usual and cook it on low.
However, it's not too late for my wife at home to prepare the ingredients and cook it on high for 4 hours instead.
I know it won't taste exactly the same if we make it now and leave the slow cooker on high for 4 hours instead of on low for 8, but will it still be a safe, edible meal if we switch the cook time in this manner?
Keep in mind, all the ingredients are either cooked or washed before being put into the pot, the only difference is the final cook time in the pot itself, and the temperature setting used on our slow cooker.