How to thicken Chili without compromising flavor I enjoy adding beer to a pot of chili for taste, but at times find the end result is too soupy. What's a good way to thicken it without overcooking or compromising the flavor?
As noted above, reducing the liquid through evaporation will thicken up the chili but you run the risk of burning/scorching the bottom and it can take a long time at lower temperatures. What I like to do is to take some of the beans (I prefer black beans in mine) and mash them up into a thick paste and then stir that into the chili. The starches from the beans will help thicken up the chili and you aren't adding anything that isn't already there. I have also seen people do similar things with cornbread.