-
Starting today August 7th, 2024, in order to post in the Married Couples, Courting Couples, or Singles forums, you will not be allowed to post if you have your Marital status designated as private. Announcements will be made in the respective forums as well but please note that if yours is currently listed as Private, you will need to submit a ticket in the Support Area to have yours changed.
-
Christian Forums is looking to bring on new moderators to the CF Staff Team! If you have been an active member of CF for at least three months with 200 posts during that time, you're eligible to apply! This is a great way to give back to CF and keep the forums running smoothly! If you're interested, you can submit your application here!
Homemade chili a little too dry
- Thread starter Adobo
- Start date
I would add more tomato sauce. I keep different sized cans on hand for just such a purpose.
But it all depends on how intense the flavor of your chili is. If it has "too much flavor" you could try water instead.
Do you cook it with the cover on or off?
By the way, I have a trick that I use with my spaghetti sauce since I use pre-cooked ingredients. After I brown the meat, I add all the other ingredients, take the pan off the stove and put it in the fridge for 4-6 hours! It tastes the same as if I had simmered it that whole time! And I don't have to worry about stirring it every half hour or burning it!
But it all depends on how intense the flavor of your chili is. If it has "too much flavor" you could try water instead.
Do you cook it with the cover on or off?
By the way, I have a trick that I use with my spaghetti sauce since I use pre-cooked ingredients. After I brown the meat, I add all the other ingredients, take the pan off the stove and put it in the fridge for 4-6 hours! It tastes the same as if I had simmered it that whole time! And I don't have to worry about stirring it every half hour or burning it!
Upvote
0
annie1speed
Senior Member
You could add some tomatoes, too. I use the petite diced tomatoes in my chili. Also there's the crushed tomatoes you can add. Using all tomato sauce makes the chili too thick for my tastes.
Upvote
0
Two suggestions, do one or the other, not both. *smile
1) Add beef or chicken broth, the richer the better.
2) Add a can of stewed tomatoes. They even come with Mexican and Italian flavorings added in. These are excellent if you don't mind chunks of tomatoes in your chili. Or, stick with the broth if you do.
I wouldn't add tomato sauce. It just makes it too much of a tomato sauce taste.
1) Add beef or chicken broth, the richer the better.
2) Add a can of stewed tomatoes. They even come with Mexican and Italian flavorings added in. These are excellent if you don't mind chunks of tomatoes in your chili. Or, stick with the broth if you do.
I wouldn't add tomato sauce. It just makes it too much of a tomato sauce taste.
Upvote
0
Similar threads
