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Old 10-25-2010, 09:24 AM   #11
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You might want to strain out your ribs, etc., so you are just working on the stock (soup). You say they are done, so don't keep cooking them.

If the broth/soup is really tasty, try simmering with the lid off to reduce it before adding more ingredients and possibly ruining the taste.

The thought of adding tomato paste makes me cringe. It can ruin the flavors so easily and you end up with a mess.
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Old 10-25-2010, 09:46 AM   #12
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Add some tomato paste.
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Old 10-25-2010, 09:53 AM   #13
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If I find my chili is too soupy, I add some refried beans, but since you used a different type, it may not work for you.
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Old 10-25-2010, 01:58 PM   #14
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I sometimes add corn tortillas.... If you have some fresh ones just break them up with your hands. They'll help thicken (along the lines of masa harina) and the pieces will add a little bulk as well.
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Old 10-25-2010, 02:03 PM   #15
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Way too much liquid.

First eliminate some of the liquid either by simmering it uncovered or by removing some with a ladle. After that, add some masa harina to thicken what's left. You can also use tortilla chips ground up in the food processor. These are all customary to chili and won't adversely effect the flavor.
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Old 10-25-2010, 05:26 PM   #16
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add some masa (corn flour) very authentic and gives the right taste
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Old 10-25-2010, 05:34 PM   #17
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Maybe simply reducing the chilli by heat may help thicken the mixture.
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Old 12-13-2010, 12:30 PM   #18
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Agree: WAY too much liquid

I made a double batch recently and had been having the same issues. I'm talking about 7 pounds of beef, 2 pounds of sausage ... failry large batch. I used only 4 cups of broth, and still had to boil it off a bit after 3 hours of cook time. Just go easy, at first it'll look dry, then all those ingredients start cooking down and create a lot of moisture for you.
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Old 12-13-2010, 01:16 PM   #19
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Did you remember to cook it uncovered for part of the time? Covered will keep the moisture in.
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Old 12-13-2010, 03:32 PM   #20
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I know there are a lot of people who have specific ideas about chili. Two suggestions: a can of tomato paste. The other is a can of refried beans. Either will thicken the liquid, and add some flavor.
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chocolate..., coffee, recipe, texas style with beer

Chili Too Soupy Hi All, I made a good chili yesterday that is just too soupy and I'm not sure how to fix that. Here's the ingredients: 2 ancho chilies 2 pasilla chilies 2 guajillo chilies 2 canned chipotles in adobo 1 cup brewed coffee 12 oz pale ale 3 lbs boneless short ribs large onion 2 garlic cloves coriander, cumin, cinnamon, cloves [B]6 cups[/B] chicken stock (I think this is where things went wrong) 1/4 cup masa harina (I do have that) 1 oz bittersweet chocolate How can I thicken this up? I'm considering adding more meat...I don't want to diminish the flavor but this is more like soup than it is like chili.:mad: 3 stars 1 reviews
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