A watched pot never boils. But does it simmer? Learn how to tell the difference with our guide.
Boil vs Simmer: How to Tell the Difference
Updated on May 10, 2024
In baking and cooking, the devil is in the details. A few extra seconds and whipped cream can turn to butter, a little too much heat can cause chocolate to seize up and a single degree can ratchet your simmering water up to a boil.
To help separate boil vs simmer, our Test Kitchen experts outline the differences, and teach you how to get that perfect simmer for a hearty stew or rolling boil for your next pasta dish. Let’s get started!
Knowing the difference
Let’s start with the basics. Boiling water is water that’s bubbling at 212ºF. A good, fast boil is great for making pastas and blanching vegetables.
Simmering, on the other hand, is slower than that nice bubbling boil. It’s still very hot—195 to 211ºF—but the water in this state isn’t moving as quickly and isn’t producing as much steam from evaporation. Simmering water is great for soups, broths and stews. It helps cook the ingredients slower, helping them develop a great flavor, like in this hearty bone broth.
Now you can start to heat things up!
Step 1: Fill ‘er up
Whether you’re boiling or simmering, you’ve got to start with water. Our Test Kitchen recommends starting with cold tap water (hot water can carry sediments from your water heater which may alter the taste slightly). Fill up your pot, place it over high heat and cover. The lid will trap all the steam and heat inside, helping your water to come up to temperature faster.
Test Kitchen tip: Salt does not help your water boil faster. We’d call that one an old wives’ tale. However, if you’re boiling pasta, you should add salt.
Step 2: Bring it to a boil—even if you want a simmer
No matter what you’re shooting for, bring your water up to a full, rolling boil. This means that the water is bubbling like crazy (you should be able to hear it) and is producing a lot of steam.
If you’re looking for a simmer for your chicken soup, you should still bring the water up to boiling temperature on high heat—this will speed up the process. To get to a simmer, wait until your water boils and then reduce the heat to medium or low. You should still see a few tiny bubbles making their way to the surface, but it shouldn’t be as agitated as a complete boil.
Once your water is at the proper temperature, you’re ready to master all sorts of recipes. Why not start with a warming, hearty chili?
Let's start simmering!
The Best Ever ChiliMy dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, where I was inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. —Sarah Farmer, Taste of Home Culinary Director
Sweet Potato & Black Bean ChiliMy whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. —Joy Pendley, Ortonville, Michigan. Be sure to check out our collection of the best vegetarian chili soups.
Spicy Montana ChiliThis thick and chunky chili has some kick to it. I like to top it with shredded cheddar and then serve it with a side of cornbread. —Donna Evaro, Casper, Wyoming
White Chicken ChiliOur white chicken chili recipe is a flavorful twist on traditional red-tinged chili. It's an easy one-pot meal that delivers tender chicken and creamy white beans in a rich, savory broth.
Beef Brisket ChiliMy son and I concocted this beef brisket chili for a chili cook-off at his work. He proudly came home with a first-place ribbon! —Marie Hattrup, Sonoma, California
Slow-Cooker White Chicken ChiliMy friend Caroline Gray and I came up with this creamy slow-cooker white chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St. Marys, Kansas
Zippy Three-Bean ChiliI use convenient canned pinto, black and great northern beans to speed up preparation of my hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor. — Agnes Hamilton, Scott Depot, West Virginia
Chorizo ChiliI modified a bean soup recipe and came up with this wonderful chili. I make it mild for my family but add Tabasco sauce to spice up my bowl. —Jenne Delkus, Des Peres, Missouri
Southwest Chicken ChiliChicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and keep the dish interesting. —Phyllils Beatty, Chandler, Arizona
Spicy ChiliThis spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! —Liesha Hoek, Somerset, New Jersey
Pumpkin ChiliThis unique chili freezes well…but it still doesn't last around our farmhouse very long, especially when my five children and 13 grandchildren are around! —Betty Butler, Greencastle, Indiana
Texas ChiliWe make this Texas chili recipe every year for football parties. Our guests love the flavor. It can also be made in the slow cooker if you want to set it and forget it while it simmers! —Rachael Zavala, Pleasant Hill, California
Family-Pleasing Turkey ChiliMy children really love this slow-cooker turkey chili recipe—it's one of their favorite comfort foods. The ingredients are relatively inexpensive, and the leftovers are wonderful! —Sheila Christensen, San Marcos, California
Cowboy ChiliHearty enough for a crew of hungry ranchers, this easy cowboy chili recipe is destined to become a fall favorite.
Bean & Bulgur ChiliA hot bowl of this zesty bulgur and bean chili will warm you throughout the year. The bulgur adds amazing texture and heartiness, so you won’t miss the meat. —Tari Ambler, Shorewood, Illinois
Cincinnati ChiliCinnamon and cocoa give a rich brown color to hearty Cincinnati chili. This dish will warm you up on a cold day. —Edith Joyce, Parkman, Ohio
Hoosier ChiliThis chili is a little sweeter than other recipes I've tasted, but I like it that way. It reminds me of the chili my mom used to make. —Jeanne Boberg, Muncie, Indiana
Chili VerdeThis chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California
Anytime Turkey ChiliI created this dish to grab the voters’ attention at a chili contest we held in our backyard. With pumpkin, brown sugar and cooked turkey, it’s like an entire Thanksgiving dinner in one bowl. –Brad Bailey of Cary, North Carolina
Vegetarian ChiliVegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. —Casey Hill, London, United Kingdom
Carrot and Lentil ChiliThis is one of my favorite plant-based versions of chili. I love to make this in fall and spring for the satisfying combination of fresh bright orange carrots and hearty earthy lentils. I serve it with yogurt, sour cream or plant-based cheese. —Rebekah Ranes, Sedona, Arizona
Pressure-Cooker Spanish ChiliI like to prepare this Spanish chili on the weekend so I have an instant weeknight dinner on hand. I've come to love my pressure cooker because it makes mealtime a breeze. —Lynn Faria, Meriden, Connecticut
Chicken and Sweet Potato ChiliI enjoy this comforting chili on its own but it's wonderful spooned over a bed of steamed rice or an extra helping of protein-packed quinoa. —Brynn Rader, Olympia, Washington
Tex-Mex ChiliNeed to satisfy big, hearty appetites? Look no further than this Tex-Mex recipe with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California
Chili For TwoChili will always be a crowdpleaser at family get togethers and holiday events, but this version is for when there’s just the two of you to feed. It’s low on prep-work but filling, flavorsome and quick to make.
Buffalo Chicken ChiliThis Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. —Peggy Woodward, Shullsburg, Wisconsin
Contest-Winning Vegetarian ChiliMy husband and I love vegetarian Dutch oven recipes—and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. —Marilyn Barilleaux, Bothell, Washington
Spicy Fajita ChiliYou’ll want to serve this with rolls or cornbread to soak up every delicious drop. Like more heat? Just use spicier versions of V8 juice and chili beans.—Cathy Bell, Joplin, Missouri
Quick ChiliWarm up with this easy and quick chili that's ready in just 30 minutes. This recipe is handy to have in your rotation for a cozy at-home dinner or unexpected gathering.
Bacon ChiliThis bacon with chili recipe involves a quick and easy prep and a quick pressure cook. The result? A chili so rich in flavor it's almost not fair that it takes so little work.
Instant Pot Chili con CarneAlthough multicookers can’t replace every tool in the kitchen, they sure are coming close. Chili con carne is one of our favorite dishes to re-create in them. This cooks up fast but tastes like it simmered all day! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Turkey Sweet Potato ChiliOur turkey sweet potato chili recipe is a wonderful variation on chili and contains no beef or tomatoes. The sweet potatoes are packed with vitamins and minerals and the turkey is a welcome alternative to ground beef.
Beefy Sweet Potato ChiliThere's no better way to warm up than with a bowl of this chili. We created this recipe with friends when we lived in Seattle, where cold and rainy days are plentiful. Sweet potatoes are the secret ingredient, but even if you leave them out, you'll still have a tasty basic chili. —Jonell Tempero, Omaha, Nebraska
White Chili with a KickStore-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. —Emmajean Anderson, Mendota Heights, Minnesota
Meaty Mushroom ChiliSince our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage.
—Marjol Burr
Catawba, Ohio
Spicy Meatless ChiliBefore I retired, this recipe was a mainstay in our house. I could prepare the ingredients the night before, and then on the way out the door in the morning I could throw everything in the slow cooker. When I got home later, I prepped the toppings and supper was done. —Jane McMillan, Dania Beach, Florida
Slow-Cooker Quinoa ChiliThis recipe turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. —Claire Gallam, Alexandria, Virginia
Beef Taco ChiliThis is one of my husband's absolute favorite dishes. It was voted best chili at our county's autumn harvest festival. If you like less broth, use just 1-3/4 cups water and 1-1/2 tsp. bouillon. —Dana Beery, Ione, Washington
Pressure-Cooker Jalapeno Popper Chicken ChiliA quick and comforting chili that tastes like liquid jalapeno poppers! You cant have just one bowl! —Natasha Galbreath, Spanaway, Washington
Baked Bean ChiliWhen you need to feed a crowd in a hurry, baked bean chili gets the job done in style. With just a handful of ingredients and minimal prep time, you can feed up to two dozen guests—or fill your freezer with ready meals.
Pressure-Cooker White Chile Chicken Enchilada SoupI created this thick and creamy soup by adapting several recipes into one. Although previously a slow-cooker soup, the pressure cooker brings it to the table much sooner. It’s an easy dinner when you want a delicious chicken soup with lots of flavor. —Joan Hallford, North Richland Hills, Texas
Bonnie’s ChiliThis chili is incredibly easy to make, and has a surprising depth of flavor for something that comes together in no time before the slow cooker takes over the work. I can make this for people who like it hot or mild just by changing the salsa. You can make it really spicy if you add hot peppers and hot salsa. —Bonnie Altig, North Pole, Alaska
Pressure-Cooker Five-Bean ChiliA hearty bowl of chili always reminds me of my mom's cooking. While I love this classic recipe, I wanted a faster way to cook the dried beans, so I decided to make it in my pressure cooker. Now we get to enjoy the same from-scratch recipe but in a fraction of the time. —Courtney Stultz, Weir, Kansas
Effortless Black Bean ChiliMy mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. —Amelia Gormley, Ephrata, Pennsylvania
Turkey White ChiliGrowing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
Beef and Lentil ChiliLentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. —Cindy Agee, Lewiston, Idaho
Cheesy ChiliMy six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty, you can even serve it as a dip at parties. —Codie Ray, Tallulah, Louisiana
Lamb and White Bean ChiliI created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. —Arlene Erlbach, Morton Grove, Illinois
Thai-Style Chicken ChiliI love this Asian take on the classic one-pot meal. This Thai chili recipe is quick, easy, nutritious and delicious. —Roxanne Chan, Albany, California
Black Bean, Chorizo & Sweet Potato ChiliChili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. —Julie Merriman, Cold Brook, New York
White ChiliCreamy, dreamy and packed with spices and seasoning, this white chili recipe will be your new favorite for cozy nights and game-day gatherings.
25-Minute Turkey ChiliThis recipe for turkey chili is a nice change of pace from traditional beef dishes, offering a whole different set of flavors to enjoy. I like to serve cheddar cheese bread on the side. You can also serve the chili over rice. —Traci K Wynne, Denver, Pennsylvania
Turkey Chili with PenneThis turkey chili easily turns into a vegetarian dish by leaving out the meat or replacing it with soy crumbles. A topping of goat cheese makes this full-flavored chili stand out from others. —Patricia Burk, North Canton, Ohio
Hearty Vegetarian ChiliRich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. —Pam Ivbuls, Omaha, Nebraska
Chicken & Bean ChiliChili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. —Theresa Baehr, Williamsburg, Michigan
Chunky Southwest ChiliWhat started out as a mild, basic chili has evolved over the years into one with a powerful punch! —Shawn Barto, Palmetto, Florida
Spiced Apple ChiliNothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. —Joyce Moynihan, Lakeville, Minnesota
Carrie’s Cincinnati ChiliEvery time we have a gathering or company, folks request this. My husband convinced me to enter it in a local chili contest, and I won third place! It's quick and easy. If I don't have fresh garlic, I use minced garlic from a jar. —Carrie Birdsall, Dallas, Georgia
Butternut Squash ChiliOur contest-winning butternut squash chili adds nutrient-rich squash to a classic beef-and-bean chili for an impressive flavor combination that will warm up even the coldest days. Who knew chili could be even more delicious and nutritious?
Beef and Bean Taco ChiliThis chili recipe is a lifesaver when I'm cooking on the fly. It's loaded with convenience ingredients, but you can pile on the veggies if you're in the mood for a fresh crunch. —Teri Rasey, Cadillac, Michigan
Pressure-Cooker Pork Chili VerdePork simmers with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It is fantastic on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
Smoky Peanut Butter ChiliI eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, was it amazing! I tried it on my family and everyone loved it. —Nancy Heishman, Las Vegas, Nevada
Chicken Chili with Black BeansBecause it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas
Chili for a CrowdChili for a crowd is exactly what you need for game day, potlucks and other fun gatherings. Hearty, meaty and filled with smoky, sweet and umami flavors, it's a real crowd-pleaser.
Zippy Vegetarian ChiliHominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with cornbread or flour tortillas for a speedy meal. It's economical, too. —Karen Hunt, Bellvue, Colorado
Beef and Sausage ChiliThanks to multiple meats, a generous helping of beans and the classic chili trifecta of tomatoes, onions and peppers, this slow-cooker beef and sausage chili is tender, filling and oh-so tasty.
Autumn Pumpkin ChiliWe have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It’s a definite keeper in my book! —Kimberly Nagy, Port Hadlock, Washington
Turkey ChiliWhen you're craving down-home comfort food—but not all of the fat—turn to this turkey chili recipe. Ground turkey recipes like this one are packed with tons of flavor. Here's how to make it at home.
Firehouse ChiliWhen a recipe intended to serve a group of hungry people passes the firehouse test, you know it's worth making. Hearty, zesty, spicy and downright delicious, this firehouse chili will be your go-to when you need something simmering on the stove for friends and family to fill bowls at their leisure.
Slow-Cooker Spicy Pork ChiliThis hearty and flavorful crock pot pork chili is a set-it-and-forget-it weeknight hero.
Santa Fe Chipotle ChiliSausage and ground beef make this spiced chili a meat lover's delight. I can freeze and reheat it later without sacrificing any of the flavor. —Angela Spengler, Tampa, Florida
Marty's Bean Burger ChiliMy husband and I met while working the dinner shift at a homeless shelter that served my chili. I’ve revised the chili using bean veggie burgers. —Marty Nickerson, Ellington, Connecticut
Chipotle Beef ChiliI love spicy food, so I think this chili really hits the spot. If you are sensitive to chile peppers, start out with one or two chipotles and go up from there. —Steven Schend, Grand Rapids, Michigan
Bean & Beef Slow-Cooked ChiliThis chili may be already chock-full, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin
Lime Navy Bean ChiliA lip-smacking touch of lime flavors Connie Thomas’s low-fat but filling family favorite. “I love relying on my slow cooker,” confides the Jensen, Utah cook. “Just fill it in the morning and come home to a wonderful, warm meal—no matter how busy the day!”
Hearty Sausage-Chicken ChiliThe company I work for has an annual chili cook-off, and this unusual recipe of mine was a winner. I combined two chili recipes and then added a few extra touches of my own. —Carolyn Etzler, Thurmont, Maryland
