why does chili have to simmer for so long?

Answer 1

two reasons come to mind...
1. chili is usually made with tougher cuts of beef... so the longer cooking time lets the meat tenderize by creating collagen.
2. Let the flavors meld and mellow.

Answer 2

To disburse all the flavors, cook the veggies, and take that bitter taste off the chili powder. It doesn't really have to simmer too long just 20 minuites. Good eats!

Answer 3

It gives a chance for the flavors to penetrate the meat and also to let the meat get tender. But as the flavors mellow, you will need to add another dose of chili spice since it doesn't survive for the full cooking time. That last dose gives the punch of flavor to the sauciness of the chili.

Answer 4

Pleases look up "convection" and "free diffusion"

By using heat and convection it actually takes all of the different flavors and allows them to evenly spread throughout the whole pot. This occurs using a process found in biology called free diffusion. It causes certain chemicals to move from areas of higher concentration to areas of lower concentration and will eventually let the each ingredient taste like chili instead of a pot full of many different tastes individually..

Answer 5

The spices and flavors have a chance to fully come out and "marry", they compliment each other better that way! I think that chili tastes better on the second or third day after cooking. The pasta (if you use it) does get mushy after a day or two so I don't put it in the big pot, just in the individual bowls.

Answer 6

It tenderizes the meat
It combines the flavors
It cooks out the acidic tastes of the tomatoes and peppers.

Answer 7

because of the delicious taste its...
FERGALICIOUS!