Thomas Reat wrote:

> If I'm making chili that might be cooked (simmering/slow boil) for 8
> hours, is it OK to throw in raw ground beef at the beginning? I would
> expect it to quite safely thoroughly cook within an hour if not less
> in such an environment.
>
> What about throwing pork chops into the chili to remove them around
> the 3 hour mark, cut up/shred and throw back in to make a nice
> beef-pork chili? Raw pork is pretty dangerous, how long after this
> would it be safe to even take a taste?
>
> Even if it's safe, is there some reason to worry about sacrificing the
> taste by doing this? I'd like to think I am helping the taste. I
> realize I'm missing an opportunity to remove fat. But healthy cooking
> is for the other 20 meals of the week.
>
> I'm trying to use slow long cooking to produce the best possible
> chili.


Perfectly safe to boil the meat like that, but the beef will taste a lot
better if you brown it. And you can pour off the beef fat. The pork fat
added later will add more flavor.

Boiling the pork chops (I would use a cheaper cut) in the chili pot is a
fine idea.

When I have pork bones, I boil them and make pork stock to freeze until I'm
ready to make chili.

Best regards,
Bob