Right now I have a vat of home-made chili slow simmering on my induction burner in preparation for the Superbowl tomorrow. The meat is mostly 1/4 inch cubed shoulder roast I quickly seared before incorporating into the batch. The rest of the ingredients are pretty standard: chiles, onion, garlic, spices, etc. Since I'm using the induction burner, I could safely set the temp for 180 (or 140 if I wanted to go that low) and go to bed with the thing running. That would give this batch almost 24 hours of simmer/heating time by the game tomorrow. Would the meat be reduced to mush? How long is too long?