Made what was supposed to be chili con carne yesterday, but it came out pretty soupy. Tasted great, just a bit...wet. The only liquid I used was a quart of beef stock (I followed Meathead's recipe, more or less) and I simmered the concoction for ~4 hours. So, for the next time, I'd like it to be thicker. Do I use less liquid, simmer longer, simmer with the top cracked a bit, or...?
Yes to all of the above should help. You could also add a tablespoon of cornstarch mixed with 2 tablespoons of water - mix the water into the cs a bit at a time. Repeat until it thickens to your preference.
Hey Ron -- I added the cornstarch as you suggested. I also threw in some leftover chicken and a little mole spice stuff. Did the trick -- the chili turned to a nice thickness, and the flavor was amazing. Thanks for your help.
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You could also add a tablespoon of cornstarch mixed with 2 tablespoons of water - mix the water into the cs a bit at a time. Repeat until it thickens to your preference.
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