If your chili burnt to the bottom of the pon, there are a few possible culprits. First, the heat may have been too high during the simmering process. Always keep the heat at a level where the chili is just gently simmering. Second, it's important to stir the chili occasionally to prevent sticking and burning. Finally, the type of cookware you use can also make a difference. A thick-bottomed pot like a Dutch oven is generally better at distributing heat evenly compared to a thin-bottomed pot.