"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Chili
Reply
 
Thread Tools Display Modes
 
Old 10-24-2010, 09:12 PM   #1
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
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
6 cups 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.

__________________

__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 10-24-2010, 09:14 PM   #2
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Make a cornstarch slurry and stir in when hot. A can of tomato paste will do it too, but it will change the taste completely.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-24-2010, 09:23 PM   #3
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,311
How long did it cook Jeni78? Sometimes, it just needs longer on the stove to thicken, especially if you used the Masa.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-24-2010, 09:25 PM   #4
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
How long did you cook it and was it covered?

Were the ribs done enough?

Depending on your answers you could cook it longer uncovered to evaporate some liquid and condense flavor.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 10-24-2010, 11:33 PM   #5
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
I let it simmer two hours partially covered. The ribs turned out perfect.

Yeah, maybe I should cook it longer and then try the slurry if it doesn't thicken?
__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 10-24-2010, 11:36 PM   #6
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,311
Quote:
Originally Posted by Jeni78 View Post
I let it simmer two hours partially covered. The ribs turned out perfect.

Yeah, maybe I should cook it longer and then try the slurry if it doesn't thicken?
I would try reheating and letting it evaporate and reduce before starting to add things. A good simmer for about an hour should do it.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-25-2010, 07:06 AM   #7
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
While putting everything together (I use a crock pot), the liquid is the last thing I add. I give the chili a good stir and begin adding the liquid (in your case, the chicken broth). This is not an ingredient I would blindly add as part of the recipe. I would add only as much as the chili can absorb without being "soupy!" Then, as the chili cooks and some evaporation takes place, add a little more broth to keep it the texture you want. If you end up using the entire 6 cups, fine, but if you don't, that's OK too. Don't feel committed to using every drop!

This is how a person develops cooking skills instead of simply following a recipe to the letter. You've learned an important lesson in this "almost failure" by now knowing to add filler liquids last, adding only as much as you need.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 10-25-2010, 07:33 AM   #8
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,394
Remove a cup of liquid....A tea strainer mighty come in handy......Add Masa maybe....


Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 10-25-2010, 07:34 AM   #9
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Oh, lord, 6 cups of stock? Try cutting it to 4. But if you get to this point already, add more of the masa harina (another quarter cup), or a can of tomato paste. Then simmer it, uncovered, for hours. Another option is to, gasp, add a can of refried beans.
__________________
Claire is offline   Reply With Quote
Old 10-25-2010, 09:09 AM   #10
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I have added polenta to my chili when it needed to be thickened a bit. It has worked really well. It changed the flavor slightly, but in a good way.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Tags
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
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:32 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.