Chili is a slow cooked dinner for busy people.
Watery chili is cooked down to a thicker consistency by keeping it simmering over heat longer. The excess liquid eventually evaporates, which also concentrates the flavors. If your chili is seasoned the way you like, additional cooking may make it too spicy. Thicken the chili without changing the flavors by using potatoes.
Instructions
Potato Flakes
1. Heat chili until it is bubbling. Stir, so it doesn't burn on the bottom while reheating.
2. Add a tablespoon of instant potato flakes to the chili. Stir in well. Let cook for a minute. The potatoes will absorb some of the liquid and thicken it.
3. Add additional potato flakes, 1 tbsp. at a time to the chili, stirring well and cooking for a minute after each addition until the chili is the thickness you desire.
Fresh Potatoes
4. Scrub the potatoes and peel. Cut into 1/2 inch cubes. Put in a glass measuring cup. Cover the potatoes with water.
5. Microwave on high until the cubes can be pierced with a fork. That probably won't take more than four or five minutes.
6. Mash the potatoes in the cup. Add a tablespoon at a time to the chili, mixing well after each addition. There's no reason to wait after each addition because the potatoes are already cooked. They will absorb more liquid.
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