Maybe imagine a can of Rotel mixed in too, which I imagine would be pretty close to water.
I’ve noticed that my queso cools down annoyingly fast, and am curious at what rate it is releasing all of that tasty heat to the atmosphere of my countertop.
Maybe imagine a can of Rotel mixed in too, which I imagine would be pretty close to water.
I’ve noticed that my queso cools down annoyingly fast, and am curious at what rate it is releasing all of that tasty heat to the atmosphere of my countertop.
Beef seems to be a little bit better studied. I’d guesstimate a back of the envelope 0.6 kcal/kgC.
Velveeta just has to be lower though. If you aren’t keeping it in a crockpot it goes to shit so quick. A steak you need to rest off heat for a bit.
I guess you did just convince me that beanless chili has an actual purpose though. Might hold on to more heat at bare minimum.
Mix that chili with a block of cream cheese, heat it together until mixed completely. Serves as a party dip. Now you have two uses for beanless chili!