Once that wort chilled down to around 100, it would have been ripe for all kinds of beasties to get in there... wild yeast, bacteria. I'm thinking that if you just pitch at this point, you're going to end up with a sour. Probably not what you want.
I'd consider diluting it down to the gravity you were shooting for and then bringing it back up boiling for 15 min or so.You could get it back to boil add water to dilute it back down to where you want it to and then chill and pitch. It might have messed up the hop utilization something fierce and it'll probably have lots of caramel notes.
Good luck. let us know what you do with it.