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!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.