I've made Brother Bart's chili several times and always enjoy it. I have a question on it though...

In one section of the recipe, it's said to add water if it is too thick. I never have this problem. In fact, the chili always comes out more soupy and I never would call it thick.

I like the taste, but it seems that I must be doing something wrong.

Any thoughts?

I don't think you are. It is never overly thick when I make it.

Are you simmering with the lid on or off because off would be ideal and reduce moisture.

If you want it a little thicker a dab of tomato paste should do it.

Lot of moisture in the meat. If you just heat it up until its grey and drain, it will still retain lots of water. You could also drain the Rotel, but I dont, and mine is typically quite thin when I make it as well.

Easy fix- As mentioned, no lid. Also, make a little slurry of corn starch. Its as simple as a teaspoon or so of cornstarch in a coffee cup, add a bit of water, and mix up with your finger. Add to pot and stir as it simmers.

Thanks all; I've tried simmering covered and uncovered. I found it to be fairly similar. I've also added more tomato sauce in the past and it worked as well.

Haven't tried the corn starch. May give it a try.

BTW, still like the chili, was just curious if I was doing something wrong.

You can thicken it with potato flakes if it's too soupy for your liking. It doesn't seem to change the flavor enough to worry about.

I've made Bart's version several times. Good flavor and good chili. Not as good as mine of course! but good. Too soupy for my taste too.

I use masa and warm water to thicken. @ a Tbs. masa and just enough warm water to make a thick flow of clutch tightener.

I've only made it once. Cooked it (with lid off) about an hour longer than the recipe called for and it reduced down nicely.
If you do decide to thicken it, use Masa.

If you add a couple cans of beans it will thicken up

Tis' true!!! Might even taste better!!!!

WHAT is wrong with some of you people?




I already know Dan..."the boy ain't right".....

It might but... You might want to save them beans to keep you warm under the covers when the snow is up to the eve of the roof on your house.
And I've said that if you are gonna put beans in your chili,use kidney beans. That's so folks with some sense can pick them out easier.

We believe in Dan!! He catches the most biggest fishes!!!

True dat, and he is the best pig hazer in the business. He even knows when to duck behind a tree to avoid getting shot!



Oh and Barts right about the beans.....

HEY! Can we put fishes in the chili??

If you're gonna put beans in it...might as well....

I love tease in Bart about beans
As a previous poster mentioned mesa is what I use for a thicker chili

Dan....ummmmmm.....

'mesa' is a table....

mesa is in AZ...

I've heard of using a can of refried beans to thicken chili.

Still seems wrong though.

Now THAT was mean!!!

Charlie that is just wrong on so many levels. Might as well put macaroni in.

I've heard that too but what I've heard to use is the dried type of re-fried beans. I've used them a bunch and added beef stock instead of water to rehydrate them but using them to thicken chili? I'm not sure if the Chili Gods will frown down on that or not.

The chili gods would smite you for that.....

Might as well put cabbage in it Who was the heretic that suggested that anyway?

Hold on there a minute Poo-Bah... All I did was throw the idea out there. I've never tried it and wouldn't admit it if I did.
Now that's just mean...

Travis,,,, who else?

You gotta admit,,,, it makes the refried beans sound good though.

Frankly,,,, I'm surprised this thread hasn't been locked at this point.
Course, we can always go back and relive the White Chili thread if it is. .

Understood Bart...didnt mean to make it sound directed at you.

You would NEVER do anything like that....





Course there IS that Rene Zellwegger thing....

NO

She still looks good to me Poo-Bah.

Masa flour is a great way to thicken it and give it a very earthy flavor . I have been using it for years in mine .

+1,,,, especially if you'll let it cook for awhile so the flavor comes out but keep stirring cause it burns easily.

Beans in Bro Barts chili??

That's blasphemy.

Who said anything about beans?
Masa is corn meal.

Bart: please don't take offense, because I know its the woman you love....but now she looks like chili after someone put beans in it. Doesn't even look like her...I kinda liked her before......but.......

She looks the same bent over from behind

You're a bad person.

I said "heard of it". dammit

LOVE????
What are you Poo Bah... NEW?
She's a damn fine looking woman,and she's from Texas too but LOVE?
You might wanna get your Cialis script adjusted... Love...Holy Smokes!!!
Good God Man!!!!
Weren't we talking about chili?

Hey can I mix ground beef and some sort of cubed meat (chuck or whatever) in the same batch of chili or will the entire chili eating world shun me???

I'm gonna try it but want to see what kind of support or backlash I receive first.

I think the Chili Gods will be alright with mixing meat. No matter how goofy that actually that sounds.

Thanks! Purely, a means to make the best use of what's in the fridge and ensure that nothing goes unused these days.