Thin your chili with a bit more liquid.
A good chili should be thicker than soup, no matter what ingredients you're using. In some cases, though, you may have cooked the chili too long or not started with enough liquid in the recipe, leaving you with a chili that's too thick for your liking. You don't have to throw out the batch and start over from scratch. You can easily thin chili that's too thick using some of the ingredients that you started your recipe with.
Instructions
1. Add a quarter cup of liquid to the chili. You can use water, but it might decrease your chili's "punch." Soup stock is a better choice. Match the type of stock to the type of chili that you're making. If you have beef crumbles in the chili, use a beef stock. If you've made chicken chili, use chicken stock. Vegetable stock works well in a vegetarian chili, as does the liquid reserved from a can of beans.
2. Stir the chili with a large spoon to evenly distribute the new liquid.
3. Add more liquid if necessary. Keep adding liquid a quarter cup at a time until it reaches the right consistency.
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