The part of the cooking process that makes me a mean pot of chili is the stewing.
It's not cutting the vegetables, browning the meat, mixing the seasonings. I mean, these are all essential parts too.
But it's that hour or so of simmering...that's what makes my chili good. That's when the flavors blend, making something far better than the sum of the parts I put into it.
Ever notice how a good pot of soup or chili is even better the second and third times you heat it up?
The simmering is when it all comes together.
You don't have to do a thing.
Let him simmer.
Blessings,
Bill
"Don't tell me the sky is the limit when there are footprints on the moon."
