Does it make any difference to simmer chili longer then say...30 mins
and also to keep the lid on while it's simmering besides liquid not
escaping?

-ss

Scott wrote:

Does it make any difference to simmer chili longer then say...30 mins
and also to keep the lid on while it's simmering besides liquid not
escaping?

Keeping the lid on or off depends mostly upon whether you're
hoping to lose liquid or maintain current thickness. I think
it's better to start out near the target thickness and simmer
low with the lid on.

If your chili recipe includes chili powder (most do), 30 minutes
is about the minimum simmering time, or else it will not taste
sufficiently blended. Longer is optional, but it will slightly
improve with either more simmering, or just standing (even
in the refrigerator).

Steve

if your going put beans in it , it may as well be called STEW...
chili aint nothing but meat and sauce
see " chili.org"


"Scott" wrote in message
...
Does it make any difference to simmer chili longer then say...30 mins and
also to keep the lid on while it's simmering besides liquid not escaping?

-ss

res0f8mp wrote:
if your going put beans in it , it may as well be called STEW...
chili aint nothing but meat and sauce
see " chili.org"


"Scott" wrote in message
...
Does it make any difference to simmer chili longer then say...30 mins and
also to keep the lid on while it's simmering besides liquid not escaping?

-ss


I heard that argument before but why do they sell canned chili w/ beans.
I guess it depends on who you ask. Anyways I will check out that website.

res0f8mp wrote:

if your going put beans in it , it may as well be called STEW...
chili aint nothing but meat and sauce

Bah, fundamentalist fanatic. And a top-poster.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Apr 27, 10:23 am, Scott wrote:
Does it make any difference to simmer chili longer then say...30 mins
and also to keep the lid on while it's simmering besides liquid not
escaping?

If you simmer it for several hours, the beans will soften and absorb
some flavor.

Cooking the beans a long time is good.

-ss

--Bryan

On Apr 27, 2:58 pm, "res0f8mp" wrote:
if your going put beans in it , it may as well be called STEW...
chili aint nothing but meat and sauce
see " chili.org"

You know as well as I do that there are at least two different things
called chili. The one might not even have meat at all, say, just
chiles, water, corn starch and a tiny bit of salt. The other is stuff
is called chili with beans. The OP specified that in the subject.

"Scott" wrote in message

...

Does it make any difference to simmer chili longer then say...30 mins and
also to keep the lid on while it's simmering besides liquid not escaping?

-ss


--Bryan

On Apr 27, 11:23?am, Scott wrote:
Does it make any difference to simmer chili longer then say...30 mins
and also to keep the lid on while it's simmering besides liquid not
escaping?

-ss

Dear Scott, please do noty put beans in the chile. If you must have
beans , serve them on the side.

Some people will say awful things about you if you use beans...

Rosie

Food Snob wrote:

If you simmer it for several hours, the beans will soften and absorb
some flavor.

Not usually. The assembled chili generally has too much acid
in it for beans to further soften. In most cases the beans should be
cooked to doneness before adding other chili ingredients.

Steve

On Apr 27, 5:02 pm, (Steve Pope) wrote:
Food Snob wrote:

If you simmer it for several hours, the beans will soften and absorb
some flavor.

Not usually. The assembled chili generally has too much acid
in it for beans to further soften. In most cases the beans should be
cooked to doneness before adding other chili ingredients.

I don't use enough tomato for that to be the case, but it is nice to
get the beans soft first anyway, as it's faster because you can boil
the bean stuff with less concern for scorching.

Steve

--Bryan

I am a great believer in cooking the chili the day before you want to
eat it and then adding tinned beans the next day as you reheat it (with
the lid on)

I must admit I have never cooked beans from dried state, do they taste
really different from what you can buy ?

Steve


Scott wrote:
Does it make any difference to simmer chili longer then say...30 mins
and also to keep the lid on while it's simmering besides liquid not
escaping?

-ss

none wrote:

Steve Y wrote:

I am a great believer in cooking the chili the day before you want to
eat it and then adding tinned beans the next day as you reheat it
(with the lid on)

I must admit I have never cooked beans from dried state, do they taste
really different from what you can buy ?

Steve


I think the dried beans I've cooked in a crock-pot had better flavor
than precooked beans out of a can, and they're certainly cheaper. But
washing, soaking, and cooking dried beans is a time-consuming thing.
When you spoon a pinto bean out of the crock-pot, and its skin cracks
and peels when the cool air hits it, they're done! (grin)
Maybe just a tad past done, but I like 'em soft.


I don't soak my beans, get the water boiling and pour the beans in, skim
any scum that rises to the top, turn down and simmer for an hour or so.

I don't even like the so called "short cut" of boiling beans for about 5
- 10 minutes and then draining and starting again in new water.

I find the beans cooked without soaking are much tastier, better flavour
than soaked beans.

Supposedly the soaking helps prevent one from getting "gas" from the
beans, in my experience the exact opposite is the case, i got more "gas"
from soaked beans than if they are cooked through without soaking.
--
JL

Steve Y wrote:
I am a great believer in cooking the chili the day before you want to
eat it and then adding tinned beans the next day as you reheat it (with
the lid on)

I must admit I have never cooked beans from dried state, do they taste
really different from what you can buy ?

Steve

I think the dried beans I've cooked in a crock-pot had better flavor
than precooked beans out of a can, and they're certainly cheaper. But
washing, soaking, and cooking dried beans is a time-consuming thing.
When you spoon a pinto bean out of the crock-pot, and its skin cracks
and peels when the cool air hits it, they're done! (grin)
Maybe just a tad past done, but I like 'em soft.

On Sat, 28 Apr 2007 12:22:59 -0700, Joseph Littleshoes
wrote:


Supposedly the soaking helps prevent one from getting "gas" from the
beans, in my experience the exact opposite is the case, i got more "gas"
from soaked beans than if they are cooked through without soaking.


I guess myths abound.... I thought throwing out the first pot of water
that came to a boil was the way to reduce gas. It isn't? sigh

--
See return address to reply by email

"Joseph Littleshoes" wrote in message
news:379da$46339f2d$4396ffd2

snip

Supposedly the soaking helps prevent one from getting "gas" from the
beans, in my experience the exact opposite is the case, i got more "gas"
from soaked beans than if they are cooked through without soaking.

There are those who swear by cooking the beans with some epazote as a way to
reduce the gas, but I don't know whtether any controlled studies (!) have
ever been done.

Felice