Thickening Chili tip??

You can also use less water and maybe Tomato Paste.

First you have to rid it of the fat. Using leftovers the fat should be easy to remove after it's chilled. I have always had good luck with plain old cornstarch. Just be sure and mix it in cold water, not a lot, just a little.

Being a native Texan, I've been amazed and appalled to see the concoctions some folks call chili - and, by the way Chile is a country in South America.
The best answer you've got so far is masa harina which makes a fine thickener for chili.
I will admit that one time when we were out of masa I used a tablespoon of Quaker brand grits. Nobody noticed the difference until i told them.

NCWriter wrote:
I'd just simmer it in a pan uncovered on low heat, stirring now and then. Won't take long for some of the liquid to evaporate.

Ditto.

Any other method degrades the flavor of the chili.

corn meal

The cheapest solution - stale hot dog buns. They'll soak up the extra liquid.

In a hurry, I vote for tomato paste. If you have an hour or more, let it simmer on a very low flame, stirring it now and then. Reducing the liquid with a simmer makes all the flavors that much stronger.

NYCgrrl wrote:
Masa harina is my personal fav because of the lovely flavour it adds...sort of like instant cornbread. Nevertheless you've many possibilities and here is a link that gives techniques and different thickeners:

http://www.wikihow.com/Thicken-Chili

X2. This is what the professionals use. :)

ChooChooMan74 wrote:
Masa, which I believe is cornmeal.

X2

PatrickA51 wrote:

2oldman wrote:
cornstarch.

x2

X3 the thickener of choice in the "old south".