At this altitude, water boils at approximately 201 degrees. I am making green chili, and after a lot of prep, the chili is supposed to simmer (i.e., just below boiling, I presume) for a few hours. So I thought, why not put it in the oven at 200 degrees. At 200 degrees, it didn't look like it was simmering, so I upped it to 225, and then 250, and it smells like it's cooking but it doesn't look like it's simmering (no bubbles at all). What gives? Does simmering have to be done with direct heat, or can you get the same result in the oven? If so, same temperature?