Thu, 07 May 2026 22:55:48 +0000

They Say Slow Cookers Don’t Cook Hot—But This Chili Proves They’re Way More Intense Than You Think If you’ve ever heard the common myth that slow cookers don’t cook food hot enough, you’re not wrong—kind of. Traditional slow cookers are designed to simmer foods gently over long periods, which creates rich, tender results but lacks the high temperatures of stovetop or oven cooking. But what if we told you that slow-cooked chili isn’t just warm—it’s ignitely intense? ### The “Slow Cooker Myth” Exposed Slow cookers typically operate between 170°F and 280°F, ideal for breaking down tough meats and blending flavors—but not for massive temperature spikes or rapid protein denaturation. This leaves many skeptical when chili simmered for hours teaches bold, complex flavors that rival faster methods. How can food be so flavor-packed without crushing heat or grill marks?