r/chili • u/Classic_Peasant • May 18 '25

Do you notice a decline or improvement if simmering for a longer time?

As in 3, 4 or more hours?

I've not noticed much difference myself past the 2 2½ mark, except everything getting mushy.

Although thickens nicely.

7 Upvotes

74% Upvoted

7 comments sorted by

21

u/kalelopaka May 18 '25

Simmering more than a couple hours isn’t going to make much difference. Chilling and serving the next day will.

7

u/NTPC4 May 18 '25

The chili you make today is always better tomorrow. Much of the flavor melding that would happen through extended simmering will also occur overnight in the refrigerator, so don't get too hung up on how long you simmer it the first day. Remember, you can overcook chili. Cheers!

4

u/PsychologicalFood780 Three Alarm 🚨🚨🚨 May 18 '25

It depends. I like to slow cook mine, but simmering on the stove with the lid off thickens it up.

2

u/[deleted] May 19 '25

you reach a max level of spice absorption in your beans & a max level of tenderness to your meat.

after that the meld is when you rest it all together for a day & it gets even better.

i never go past 2 hours but thats cause i pre season my beans & primarily use ground meats.

2

u/NYdude777 May 23 '25

You're putting the wrong things in your chili if they get "mushy". Simmering is just as much about reducing and thickening the broth vs strictly flavor development.

2

u/Classic_Peasant May 24 '25

So cooking too long?

1

u/TemporaryGeneral7137 14d ago

I try to shoot for 3 hours.