As to safety, after an hour or so of simmering, the pork chops and beef will
be thoroughly cooked. But as for taste, well, that's another story.
By not browning the meat first in a hot pan you miss out on the brown,
crusty glaze that contains lots of flavor.

Tony


"Thomas Reat" > wrote in message
m...
> 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.