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Old Apr 8, 2006, 04:34 PM   #1
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monkeydust
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Default How long do you typically simmer chili?

I'm thinking around two hours is good. But, I've seen recipes call for between 30 minutes and all day.

Just wondering what the Rage3D chefs think (just started simmering some on the stove right now).
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Old Apr 8, 2006, 04:36 PM   #2
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my mom would simmer it for like 5-8 hours.

Since I started living with my dad I don't get chilli.
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Old Apr 8, 2006, 04:39 PM   #3
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Is everything precooked?

If not, at least 1.5-2 hours, if you want it softer or more homogenous I would cook it longer. But if you want beans and meat to have distinctive texture cook it less.


Also only cook it as long as it remains the consistancy you want.
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Old Apr 8, 2006, 04:42 PM   #4
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Depends on if the beans are cooked yet.
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Old Apr 8, 2006, 04:42 PM   #5
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What's chili?
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Old Apr 8, 2006, 04:44 PM   #6
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What's simmer?
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Old Apr 8, 2006, 04:44 PM   #7
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Here's how I made it...
2lbs of ground beef cooked/drained
added to...
1 Med onion diced
3 cans of diced tomatoes
2 cans of hot chili beans
chili powder
salt
pepper
garlic powder
paprika
habanero tabasco

Brought to boil and then turned stove down to simmer and covered.

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Old Apr 8, 2006, 05:29 PM   #8
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I simmer mine for about 6 hours, and then I let it stand for another 24 hours...

I'd tell you how to make my chili but I'd have to kill you and throw your computer into a vat of thermite...

I use red onions though... I like the sweetness they bring to the chili.
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Old Apr 8, 2006, 05:39 PM   #9
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Quote:
Originally Posted by gamefoo21
I simmer mine for about 6 hours, and then I let it stand for another 24 hours...

I'd tell you how to make my chili but I'd have to kill you and throw your computer into a vat of thermite...

I use red onions though... I like the sweetness they bring to the chili.
Yeah, I may try red onions next time. The white ones don't seem to have that much of a flavor to them.

I'll just let it keep simmering until I go to bed tonight.
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Old Apr 8, 2006, 05:48 PM   #10
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Quote:
Originally Posted by monkeydust
Yeah, I may try red onions next time. The white ones don't seem to have that much of a flavor to them.

I'll just let it keep simmering until I go to bed tonight.
Want flavor out of white onions? Cook em with a little oil and salt on relitively low temp before adding them. When they are soft and caramelized they taste quite good
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Old Apr 8, 2006, 05:51 PM   #11
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Quote:
Originally Posted by DaJMasta
Want flavor out of white onions? Cook em with a little oil and salt on relitively low temp before adding them. When they are soft and caramelized they taste quite good
Yeah, I kinda had that idea but all I did was add them to the ground beef as I was cooking that and it really doesn't have the same effect. I have some sesame chili oil that I'll use next time to carmelize the onions before adding them.

Thanks for the tip!
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Old Apr 8, 2006, 09:32 PM   #12
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i take it out of the can and put it in the microwave for 5-10 min

nah, when my dad makes chili, it takes about 3 hours to make/simmer
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Old Apr 8, 2006, 09:48 PM   #13
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do it the old fashioned way, cook it until you can smell it.
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Old Apr 9, 2006, 04:59 AM   #14
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I ended up doing 2 hours covered and 1 hour uncovered to thicken. I think it just may be the best chili I have ever made (turns out slightly different each time I make it).
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Old Jan 27, 2008, 05:03 AM   #15
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Alright, bumping my old thread...

Made chili yesterday. Simmered for 8 hours. Made it quite thick so I could eat it without crackers to thicken it (could have eaten it with a fork). From watching it yesterday, I'd say simmer for at least 6 hours but not more than 8 to get it really thick and tasty.
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Old Jan 27, 2008, 05:38 AM   #16
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I generally simmer it for 4-6 hours to give it time to come together as I tweak it. I use dried beans instead of canned in my chili, and I precook them before I add them (soak overnight, boil them in water with lots of salt - you can eat them just like that if you like beans ). For heat I use fresh habanero and jalapeno peppers, dried red chili flakes, some Tabasco, a bit of cayenne pepper and lots of chili powder. Each one has a different taste and adds a little different characteristic to the finished chili. I usually add a little extra cumin as well.
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Old Jan 27, 2008, 05:43 AM   #17
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Quote:
Originally Posted by cbsboyer View Post
I generally simmer it for 4-6 hours to give it time to come together as I tweak it. I use dried beans instead of canned in my chili, and I precook them before I add them (soak overnight, boil them in water with lots of salt - you can eat them just like that if you like beans ). For heat I use fresh habanero and jalapeno peppers, dried red chili flakes, some Tabasco, a bit of cayenne pepper and lots of chili powder. Each one has a different taste and adds a little different characteristic to the finished chili. I usually add a little extra cumin as well.
How do your habanero and jalapeno peppers? I had to keep adding cayenne pepper, chili powder, habanero sauce to get it up to desired spiciness.

I was sauteeing onions and garlic in a pan and I used a garlic press on two jalapeno peppers and one habanero pepper to add them to my sautee. I need to add more next time so I don't have to resort to adding all the other stuff I mentioned. But, I'm not sure what the best way of doing it is.
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Old Jan 27, 2008, 05:57 AM   #18
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I just chop the peppers up fairly fine and throw them in with the meat and onions for the last minute or two of browning (I also add some of the chili powder a little before this to fry it in). Once you can feel the heat in your eyes while you stir it, throw in the tomatoes and beans and anything else going in. If the final product still needs more heat I add the cayenne pepper, chili powder and dried chili flakes until it tastes right. I use the Tabasco sauce more for the sharpness than the heat (no more than about a third of a bottle or there is too much vinegar taste in the chili).
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Old Jan 27, 2008, 07:11 AM   #19
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4-6 hours here.
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Old Jan 27, 2008, 07:30 AM   #20
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Minimum 4 hours, and chili must be left to cure overnight for at least 24 hours. It tastes so much better after it has matured.
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Old Jan 27, 2008, 11:05 AM   #21
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i do a minimum of 2 hours, sometimes 3-4
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Old Jan 27, 2008, 02:08 PM   #22
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Quote:
Originally Posted by monkeydust View Post
Here's how I made it...
2lbs of ground beef cooked/drained
added to...
1 Med onion diced
3 cans of diced tomatoes
2 cans of hot chili beans
chili powder
salt
pepper
garlic powder
paprika
habanero tabasco

Brought to boil and then turned stove down to simmer and covered.

You've inspired me to make some chili tonight. But where's your tomato paste?

And has anybody ever had White Chili? mmmm good
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Old Jan 27, 2008, 02:18 PM   #23
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Quote:
Originally Posted by kingofslackerz View Post
You've inspired me to make some chili tonight. But where's your tomato paste?

And has anybody ever had White Chili? mmmm good
No need for tomato paste. Simmering for hours thickens the chili and enhances flavor.
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Old Jan 27, 2008, 02:42 PM   #24
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one thing i love in my chili, is pineapple. you'd expect it to come out tasting like pineapple, but after its simmered in a nice hot chili for a few hours, it actually comes out being the hottest part of the whole chili. i usually put a full can of pineapple chunks in it.
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Old Jan 27, 2008, 05:06 PM   #25
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Quote:
Originally Posted by Elysian View Post
one thing i love in my chili, is pineapple. you'd expect it to come out tasting like pineapple, but after its simmered in a nice hot chili for a few hours, it actually comes out being the hottest part of the whole chili. i usually put a full can of pineapple chunks in it.
That's different, I'll have to try that next time.

I just sliced a jalapeno and a white chili pepper into fine slices before I boil.

First time making Chili, so we'll see how it turns out, also first time using my new stainless steel, it carmalized the onions really nice.

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Old Jan 27, 2008, 06:35 PM   #26
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Habanero tobasco is good but if you want really good flavor you should try Rickey's Habanero Sauce

Best damn hot sauce I've ever had

hope your chili turns out better than your pudding
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Old Jan 27, 2008, 06:47 PM   #27
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Simmer for a few hours, then I let it cool right down. Put it in the fridge overnight and reheat the next day. Flavour extravaganza.
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Old Jan 27, 2008, 09:05 PM   #28
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That's different, I'll have to try that next time.

I just sliced a jalapeno and a white chili pepper into fine slices before I boil.

First time making Chili, so we'll see how it turns out, also first time using my new stainless steel, it carmalized the onions really nice.
i sliced up some canned chipotle chilis in adobo sauce, and it made for the hottest frigging chili i've ever had, it was so hot i couldn't finish eating it... was much better when i didn't slice them up, was bearable.
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Old Jan 27, 2008, 10:47 PM   #29
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i sliced up some canned chipotle chilis in adobo sauce, and it made for the hottest frigging chili i've ever had, it was so hot i couldn't finish eating it... was much better when i didn't slice them up, was bearable.
I don't want to it to hurt on the johnny the next morning, just want some nice spicy flavor.

Mine turned out pretty nice, nice touch of spice, could have been a little thicker. We'll see how good it is for lunch tomorrow
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Old Jan 27, 2008, 11:50 PM   #30
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If you use a pressure cooker, chili is done in about half an hour.
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