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06-28-2022 02:00 AM
Made dh a large pot of chilie i.e. black beans, chopped meat, spices, diced tomatoes, sauce etc. Nothing unusual. But I over estimated the liquid and it was too soupy. So I wondered how to fix it?
Then I remembered I happened to have a can of hash in the pantry. I added it to the pot and tightened it up. Didn't change the flavor, taste or appearance.
Since I don't usually cook with a recipe, I'm always looking at how to fix a mistake, which I add, can happen fairly frequently by me.
06-28-2022 03:50 AM
Dehydrated mashed potato flakes can be used as a soup (or gravy) thickener, also.
06-28-2022 05:28 AM
Cornmeal will also work.
06-28-2022 07:09 AM
Chili will get thicker if you refrigerate it overnight.
06-28-2022 07:20 AM
@CalminHeart wrote:Chili will get thicker if you refrigerate it overnight.
I agree @CalminHeart . A few hours after I refrigerate it, my chili thickens.
06-28-2022 08:57 AM
This is good to have in stock, so good.
06-28-2022 08:59 AM
Masa thickens chili and other Mexican style dishes. It can be found in most grocery stores.
06-28-2022 09:55 AM
Just simmering it a few minutes will boil off excess liquid. It thickens in the fridge because the fat in the meat congeals. As soon as its heated, it will be soupy again.
06-28-2022 10:18 AM
I don't know how "too soupy" your chili was but I would have added extra crackers while eating it.
06-28-2022 01:06 PM
I add a can of pumpkin.
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