Posted: 11/6/2011 4:56:17 PM EDT
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I know, not real meat... but look, no beans!
What am I missing? Going to attempt chili again after the last disaster using cubed stew beef. Any advice on how to get it thick and not so watery -Coop  " target="_blank">
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| Drain some of the liquid from the cans. Instead of using can of the chili sauce I would just use seasoning... ie Ground Cumin, Chili Powder, dried Basil, dried oregano, cheyenne pepper, and other seasonings. Also if you let it cook for a few on low heat it will thicken up some. My wife likes her chili soupy and last time I made chili she added some more liquid to make it like she waited it without me looking. Got annoyed. Was about to add tomato paste to thicken it but I just left it simmer for a few and it got better. |
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Thanks. Local Safeway didn't have crap in terms of ingredients. Looked for fresh peppers but all they had were habaneros. Picked up the the chile sauce just because it looked interesting. I've seen Rotel mentioned here, so I picked that up. Have plenty of dried spices to use from the cupboard.
I really love beans in my chili to be honest, but I'm starting a carb free diet and need to avoid them. -Coop |