Probly not be best description in the title but my question is how much liquid do you add when making your chili whether it be water, tomatoes sauce, beer, etc??

Cold weather now the GF wants me to make chili tonight for dinner. She likes her chili served on top of fritos ,i like mine served on rice (son of a rice farmer here!).

When I eat it with rice I dont mind if it is a little on the soupy-runny end as works with the rice. She likes the chili to be thicker, I guess i would describe it more like a chili gravy on her fritos.

I guess this could turn into a chili recipe thread also but just curious how thick you do your chili and what liquid bases you use

I prefer a thicker chili that is more gravy like than soupy like.

Yep, thicker chili.

I like both. If it's soupy I like it over rice. If it's thick like gravy I like it over Fritos.

Thick

Thick all the way.

Other than the grease from the meat I don't add any liquid.

ETA, I do put on small can of tomato sauce in, but I let the whole tomatoes break down and give it the rest of the liquid.

Thick. No tomatoes or beans. My recipe uses beef stock for liquid.

Thick but will take it "soupy" if someone else goes to the trouble of making it.

Your GF is correct. Do it her way

On the thicker side for me. Not refried beans thick, but thick enough that it holds itself together.

Thick and on top of cornbread.

If I'm just eating chili, which is rare, I like it thick. That being said, usually I eat it with either fritos or cornbread and I like a little a little more juice in it. I don't want my chili to just sit on top of the cornbread like icing on a cake. I want some juice to run down to the bottom of the bowl and get soaked up by the cornbread like a sponge. And when that happens, then your chili ends up being back to thick.

So the question is how much and what liquid(s) do you use to make it just thick??

No Beans!!!!!!!!!!!!!!!!






and Thick!!

AgySkeet06 said:

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So the question is how much and what liquid(s) do you use to make it just thick??

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(1) can of beer and (1) 10 oz can of chicken broth per batch. This doesn't make it really juicy. Just gives it enough to make it chili instead of eating a Sloppy Joe with a spoon.

Make a roux to thicken. 4tbs of oil, 6tbs of flour. Cook on medium heat stirring routinely to avoid burning the flour. Cook til medium brown in color. Add to chili to thicken.

Thick.

No beans.

No tomato.

No ground beef.

and if you're not dehydrating some dried peppers, you might as well just make taco soup instead.

Thick

If it's too runny, just simmer with lid off and it will reduce

The answer is thin, with cast iron skillet cornbread to mix in.

Thick.

NEVER, EVER beans. Beans suck. They make you stink.

No stewed tomatoes. They suck. Thats not chili - it's soup.

More spices. Most chili does not have enough spices. Or peppers.

I am not a fan of most "chili" unless I make it.

Wolf Brand chili is the best from a can IMHO.

AgySkeet06 said:

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So the question is how much and what liquid(s) do you use to make it just thick??

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For a super simple one:
1.5 lb meat (chili grind, super coarse) brown in skillet, don't drain
1 can rotel, drained (can use a can of diced tomatoes instead if ya want)
1 can tomato sauce (8 oz)
1 can tomato paste (the super small one)
4-5 fresh serranos, diced (remove seeds if ya want)
1 yellow onion, diced
fair amount of ground cumin
fair amount of chili powder
pinch of salt

Cover and simmer for at least 4 hours, stir occasionally.

This may be more tomatoey than many others, but as long as ya cook it long enough the sweetness from the tomato disappears. If it still has a reddish tint, you need to cook it longer until it turns brown. Also ya may want to minimize the number of peppers, or the amount of cumin, if ya dont like things hot.

Recipe doubles easily as well.

Both...

Goin in -- Thick

Goin out -- Runny

Soupy with beans.

(Just to piss the OB off)

I like thick with beans


Had some today from our admin team that was runny with beans. Just drained the juices off some and ate with fritos. Yummy

#TeamBeans

i sometimes make it soupy, and i add more vegetables, and i call it stew

both are delicious.

I prefer a happy medium between thick and soupy. I don't want soup, but also I want some juice for cornbread.

I usually use Wick Fowler's chili kits, because I tend to be lazy and they're good. I think it calls for 16oz of water in addition to the tomato sauce.

I like it with beans....and mixed with oatmeal isn't half bad.

whatever you do, just make sure you pour it over your eggs the next morning

Throw some potatoes in to thicken it up like a good Bohemian.

Stewing meat with minimal ingredients like tomato paste is just a poor man's "manwich" IMO. Fresh peppers and tomatoes make the difference.

I might regret to admit to this but I sometimes eat chili with spaghetti pasta.

If it's soupy, you haven't made Chili, you've made chili flavored soup.

aggiedent said:

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If it's soupy, you haven't made Chili, you've made chili flavored soup.

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Ogre09 said:

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Thick

If it's too runny, just simmer with lid off and it will reduce

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This^^^^
I make several different kinds of chili. I grew up on the thick, no beans, place on Fritos or cornbread style but my husband is a Yankee and so I also make 'Yankee' chili from his mama's recipe. (Beans, tomatoes etc) it is definitely more soupy.
Regardless, if I want it thicker, then I put the pot on a low simmer with the lid off and give it a stir now and then to check and make sure it is thickening (and not scorching on the bottom)