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Old 11-20-2006, 03:44 PM   #11
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As the other say I add tomato puree to thicken it up, I also try and cook my cilli the day before I am going to eat it.

When I reheat it the chilli allways tastes better and is thicker than the night before.

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Old 11-20-2006, 03:51 PM   #12
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Among the different ways to thicken, adding less liquid or simmering uncovered to reduce out some liquid are the best ways to keep the flavor of the original recipe. Adding masa harina as a thickener is next best as it will have minimal effect on the flavor. Adding tomato paste or mashed beans may work but will have a significant effect on the taste of the chili.

I have seen masa harina used as a thickener in chili competitions.

Of course, you may like the flavor better with added tomato paste or added beans.

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Old 11-24-2006, 02:01 PM   #13
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To make chili thick and creamy....masa is the ticket!! Great flavor too!!
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Old 11-24-2006, 03:25 PM   #14
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STOP NOW!!!! LoL You are making me so hungry!!!! I made some chili 2 or 3 wks ago, way too much, so threw some in the freezer. I promised THAT chili to my dh's workmate. Now I have to go shopping again. Thanks a lot!!! ROFL

I usually drain all the liquids, and use tomato paste.
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Old 11-24-2006, 04:09 PM   #15
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Just like a good Salsa Bolognese, chili needs to be cooked for a good, long time, in my opinion. Mine takes around three hours. LOTS of liquid to begin with, which evaporates during the cooking process. Stir frequently and the liquids will evaporate faster.
Eat the next day!
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Old 11-24-2006, 04:51 PM   #16
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I'm not familiar with chili in the can..but when I want to thicken my chili, I add a bit of corn meal to the pot.

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