How Long to Simmer Chili?

Hey Guys,

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!


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