Although there is no smoke involved in this I know we have plenty of folks on this forum who are far more knowledgable than I am about food safety. I fixed a wonderful batch of chili yesterday in my slow cooker. Throughout the afternoon and night I had an abundance of brews followed by wine. I shut the slow cooker down at 7:00 to let it cool for awhile before I put it in the fridge. Unfortunately I was in a haze and stumbled to bed, forgetting to fridge it, so it has sat out for 12 hours. Since there is both ground pork and sirloin, am I safe to still eat it after that long? I have cranked the slow cooker up to heat it again. I do not want to throw it out, however botulism or e-coli don't seem like very good alternatives.