Boil vs Simmer: How to Tell the Difference
Updated: Mar. 20, 2019
A watched pot never boils. But does it simmer? Learn how to tell the difference with our guide.
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!
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The Best Ever Chili
My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, 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
Spicy Cowboy Chili
Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii
Bean & Bulgur Chili
Come in from the cold to a piping hot bowl of this zesty bulgur and bean chili. The bulgur adds great texture and heartiness, so you won't miss the meat. —Tari Ambler, Shorewood, Illinois
Cincinnati Chili
Cinnamon 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
Chili Verde
This 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 Chili
I 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 Chili
Vegetarian 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 Chili
I make this lentil chili in the fall or spring. I love the satisfying combination of fresh bright orange carrots and hearty earthy lentils. Filled with flavor and color, it leaves me energized and nourished. It's also affordable and a terrific way to fit in more veggies and legumes. I serve this with yogurt, sour cream or plant-based cheese. It also makes a fun dip for your favorite crackers or cubes of bread. —Rebekah Ranes, Sedona, Arizona
Pressure-Cooker Spanish Chili
I 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 Chili
I 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
Chili con Carne
At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. —Janie Turner, Tuttle, Oklahoma
Pressure-Cooker Andouille Lentil Chili
This recipe has been in my family for a number of years, and it's still a hit today. The smoky flavor of the andouille sausage adds a lot to the humble lentils. And you can make it in either a pressure cooker or a slow cooker. —Melody Gow, Mead, Washington
Spicy Meatless Chili
Before 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 made the toppings and supper was done. —Jane McMillan, Dania Beach, Florida
Tex-Mex Chili
Need to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California
Chili For Two
"This flavorful chili is still thick and hearty even though it makes a small batch," confirms Norma Grogg of St. Louis, Missouri. "I serve it with a salad of grapefruit and avocado slices."
Contest-Winning Vegetarian Chili
My husband and I try to have at least one meatless meal each week and this vegetarian chili recipe is one of our favorites. This recipe 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 Chili
You’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 and Easy Chili
This quick and easy chili recipe can be made in a flash and easily doubled or tripled to satisfy any famished family. You don't have to wait until the weekend to throw it together. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pressure-Cooker Chicken and Bacon White Chili
I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. —Teri Lee Rasey, Cadillac, Michigan
Steak & Beer Chili
A cup of chili is always a pleasant way to warm up on a cold day. This one has a combination of budget-friendly chuck steak and brats in a spicy broth. I like to serve it with a dollop of sour cream. —Betsy King, Duluth, Minnesota
Instant Pot Chili con Carne
Although 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
Sweet Potato Chili with Turkey
My slow-cooker chili is packed with flavor. Swapping ground turkey for ground beef lightens it up, and sweet potato puree sneaks in a healthy dose of vitamin A. —Rachel Lewis, Danville, Virginia
Meaty Mushroom Chili
Since 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
Pumpkin Turkey Chili
I love pumpkin and my husband loves chili, so I combined them into a recipe we could both be happy about. It's also become a big hit with the rest of my family, and they are always glad to see it at dinner. —Catherine Walmsley, Phoenix, ArizonaSpicy Meatless Chili
Before 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 made the toppings and supper was done. —Jane McMillan, Dania Beach, Florida
Slow-Cooker Quinoa Chili
This is the recipe that 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 Chili
This one of my husband's absolute favorite dishes. It was also voted Best Chili in 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 Chili
A quick and comforting chili that tastes like liquid jalapeno poppers! You cant have just one bowl! —Natasha Galbreath, Spanaway, Washington
Chunky Vegetarian Chili
This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. —Taste of Home Test Kitchen
Baked Bean Chili
Who says a good chili has to simmer all day? This zippy chili- with a touch of sweetness from the baked beans- can be made on the spur of the moment. It's an excellent standby when unexpected guests drop in. Served with bread and a salad, it's a hearty dinner everyone raves about.
Pressure-Cooker White Chile Chicken Enchilada Soup
I 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 Chili
This 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 Chili
A 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
Green Chile Chicken Chili
The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. —Fred Lockwood, Plano, Texas
Effortless Black Bean Chili
My 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 Chili
Growing 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 Chili
Lentils 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 Chili
My 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 Chili
I 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 Chili
I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. —Roxanne Chan, Albany, California
Mexican Chicken Chili
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. —Stephanie Rabbitt-Schappacher, West Chester, Ohio
Corn Bread-Topped Chicken Chili
After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.—Nicole Filizetti, Grand Marais, Michigan
Black Bean, Chorizo & Sweet Potato Chili
Chili 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
Chicken and Lentil Chili
I like to make a simple, hearty slow-cooked recipe at least once a week. You can mix this up the night before and throw it into the crock on your way out the door. Use hotter tomatoes and chilies or salsa if you like more zing. —Laurie Stout-Letz, Bountiful, Utah
Creamy White Chili
I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
25-Minute Turkey Chili
This 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
Hearty Vegetarian Chili
Rich 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
Guilt-Free Chicken Chili
This chili is a keeper. Make it on Sunday and you get lunch for the rest of the week, too. —Amy Chalmers, Poughkeepsie, New York
Chicken & Bean Chili
Chili 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
Easy Chili Verde
I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah
Spicy Peanut Chicken Chili
After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. —Crystal Schlueter, Northglenn, CO
Chunky Southwest Chili
What started out as a mild, basic chili has evolved over the years into a chili with a punch! —Shawn Barto, Winter Garden, Florida
Spiced Apple Chili
Nothing 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 Chili
Every 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 Chili
Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California
Beef and Bean Taco Chili
This 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 Verde
Pork slowly stews 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 Chili
I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, it was amazing! Tried it on my family and they all loved it. —Nancy Heishman, Las Vegas, Nevada
Spicy Touchdown Chili
For me, football, cool weather and chili just seem to go together. Whether I’m cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. —Chris Neal, Quapaw, Oklahoma
Meatball Chili with Dumplings
My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana
Chicken Chili with Black Beans
Because 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
Texican Chili
This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah
Chili for a Crowd
This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. —Lisa Humphreys, Wasilla, Alaska
Hominy Beef Chili
Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it’s a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. —Steve Westphal, Wind Lake, Wisconsin
Zippy Vegetarian Chili
Hominy 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
Slow-Cooked Chunky Chili
Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. —Margie Shaw, Greenbrier, Arkansas
Autumn Pumpkin Chili
We 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
Barbecued Beef Chili
Served with a hot loaf of bread and a side salad, this slow-cooker chili makes a hearty meal. The recipe was inspired by two friends when we were talking about food at a potluck barbecue. —Phyllis Shyan, Elgin, Illinois
Turkey Chili
I've taken my mother's turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan
Firehouse Chili
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This chili recipe was among their favorites. —Richard Clements, San Dimas, California
White Bean Chicken Chili
My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
Slow-Cooker Spicy Pork Chili
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. —Taste of Home Test Kitchen
Santa Fe Chipotle Chili
Sausage 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 Chili
My 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 Chili
I love spicy food, so I think this chili really hits the spot. If you are sensitive to chili peppers, start out with one or two chipotles and go up from there. —Steven Schend, Grand Rapids, Michigan
Bean & Beef Slow-Cooked Chili
This chili may be loaded, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin
Sandy's Slow-Cooked Chili
This savory chili is hearty and satisfying, and it will warm your guests up, too. —Sandy McKenzie, Braham, Minnesota
Chili Beef Pasta
Right after I got married, an aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I’ve tinkered with the ingredients and played with the seasonings to make it a healthier dish that my family truly loves. —Kristen Killian, Depew, New York
Mexican White Chili
White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. —Shari Meissner, Chester, Montana
Beer Brat Chili
My husband and I love this chili because it smells so good as it simmers in the slow cooker all day. I can't think of a better way to use up leftover brats. He can't think of a better way to eat them! —Katrina Krumm, Apple Valley, Minnesota
Lime Navy Bean Chili
A 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 Chili
The 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
Chunky Chipotle Pork Chili
My leftover pulled pork chili recipe is a busy cook's dream. Make it ahead and reheat later—it's even better the second day. —Peter Halferty, Corpus Christi, TexasPopular Videos
Originally Published: January 29, 2019
