Why did my chilli burn!?

[ScottishStottie]

Make chilli all the time, its one of my go to recipes.

Get some mince, some veg (normally peppers onion and carrot but it varies) 2 tins of chopped tomatoes and a tin of beans (kidney or baked depending on wbat i have in rhe cupboard)

My usual method is brown the mince, add the veg, add the tomatoes and beans (season with chilli powder etc obviously) and then leave simmering for ages. Might stir it every 15/20 mins or so. Have it on a low heat so only just simmering. Cook for about 45 mins until its thickened up nicely.

Did this today and within 10 mins of simmering it had burned so much it destroyed the pan?? The only thing i did different was i got different mince, lean mince with added veg, but surely this wouldnt change things enough that it burns so badly!?

maybe it was the lower fat content. Maybe needed more liquid to compensate

Possibly. I normally get lean mince but i think the normal lean is like 15%, this one was 5%

Ive transferred it into another pot to simmer some more, it was still pretry watery, and just keeping a closer eye on it this time.

Hopefuly the whole thing doesnt taste too badly of burn....

I usually get 5% fat mince and that never happens to me! Odd