Can you add raw hamburger to chili as it simmers?

Why Adding Raw Meat to Simmering Chili Isn't Ideal:

* Food Safety: Adding raw meat to simmering chili creates a situation where the meat might not reach a safe internal temperature for long enough to kill harmful bacteria. This increases the risk of food poisoning.

* Texture: The meat won't brown properly as it cooks in the chili. This will result in a less flavorful and potentially tougher chili.

* Flavor: The meat may not have time to release its full flavor into the chili.

Better Options:

* Brown the meat separately: Before adding the meat to the chili, brown it in a skillet on the stovetop. This will give the meat a delicious crust and ensure it cooks thoroughly.

* Add cooked ground beef: Simply cook the ground beef through before adding it to your chili. This is the most reliable method for ensuring food safety and getting a flavorful, tender chili.

Safety Tips:

* Always use a meat thermometer: Check the internal temperature of the ground beef to make sure it reaches 160°F (71°C) for at least 15 seconds.

* Don't overcrowd the pan: Make sure there's enough space between the pieces of meat for even cooking.

* Don't overcook the meat: Overcooked ground beef can become dry and tough.

Conclusion:

While you can add raw hamburger to simmering chili, it's not recommended due to food safety concerns and potential flavor and texture issues. Instead, brown the meat separately or add it already cooked for a safer and tastier chili.