Can a cooler slow-cook your food, and how do you do it right?

Yes, it works. The method is “thermal cooking” – heat food to a rolling boil, then transfer the pot into a preheated cooler to finish cooking with retained heat. Heat your stew or chili to a full boil for at least 10 minutes, preheat the cooler with hot water, then place the hot pot inside with towels for insulation and don’t open it for 2–3 hours. It works for tough meats, beans, and soups, but not for anything that needs a crispy finish.