Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Chili con sopa?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Chili con sopa?

    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...?

    Thanks!

    #2
    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.

    Comment


    • ecully
      ecully commented
      Editing a comment
      Thanks Ron. I actually have quite a bit of leftover sopa, so will simmer some more, then try the cornstarch if needed.

    • ecully
      ecully commented
      Editing a comment
      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.

    • RonB
      RonB commented
      Editing a comment
      I'm glad you got it the way you wanted it.

    #3
    Crushed tortilla chips would also work.

    Comment


      #4
      I usually use unflavored quick oats, or cornmeal to thicken chili.

      Comment


        #5
        You can also thicken with masa harina.

        Comment


        • customtrim
          customtrim commented
          Editing a comment
          I use that for arepas

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
      /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here