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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Chili - how long to simmer, max?
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    Chili - how long to simmer, max?

    Wed Aug 04, 2010 9:48 pm
    Regular "Line Cook" Poster
    I'm slow cooking my second crock of ground turkey chili. This time I also tossed in some brats ( not the kids, bratwurst sausages ) to see how that comes out.

    It's been simmering for 24 hrs now, but I recall years ago on the ham radio, someone was saying that simmering 2 days is even better than 1. True?
    Red Apple Guy
    Fri Aug 13, 2010 2:18 pm
    Forum Host
    I'm so sorry I missed your post now over a week ago. To make that even worse, I've been checking regularly as well. Guess I've been skimming the top of the list. icon_rolleyes.gif

    that's an interesting question. I guess the max time is when you smell smoke? icon_lol.gif

    The thing about chili is that it benefits from spices being added in stages. I mix all the spices (powdered chiles, cumin, chili powder, garlic, salt, cocoa (yes, I do add a little), oregano and pepper) and add some at the start, the middle and 10 minutes before serving. The flavors change with time as aromatics leave the pot and staging gives an interesting taste. Since evaporation is low in a crock-pot, I guess staging the spices is not as important as with stove-top cooking.

    How did it turn out?
    Fri Aug 13, 2010 2:25 pm
    Regular "Line Cook" Poster
    Overcooked. Not so good. I simmered it for 2 days. One mistake was adding the bratwurst to it, which over cooked and became mushy and flavorless. I saved two of them though, and made them for breakfast yesterday with a couple of eggs in the cast iron pan and the flavor was excellent, but for some reason they didn't work with the chili and had no flavor.

    The kidney beans were even overcooked.

    Think I'll stick to 1 day with chili in the future.
    Red Apple Guy
    Fri Aug 13, 2010 3:01 pm
    Forum Host
    Well, I hate that.
    My favorite:
    Stop sending e-mails when someone replies
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