I've been making chili for a few years, and the chili I make now is an combination of different techniques and recipes.
Despite the recipes I combined to make this chili being incredibly similar (same cut and grind of beef), their simmering times are hours apart.
One calls for a 30 minute simmer, another 2 hours, and a third calls for 6 hours (5 hours beef, add beans, another hour).
Does anyone have an understanding of the reasoning or science behind these disparate simmering lengths?
Thanks for your help!