owlfish: (Default)

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posted by [personal profile] owlfish at 09:03pm on 26/10/2004
I didn't cook it long enough to be goopy - the beans were all still quite intact. Unless that's not what you meant?

Since I cooked it to be a soupy chili (even though I left out a third of the liquid which the recipe called for), I'd have to cook it down quite a bit more to make something that would stay in a tortilla, but I admit, that does sound like a might good meal. And I have plenty of it left...

Thank you for giving me some context for this recipe.
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Thickening the chili

posted by [identity profile] saffronjan.livejournal.com at 06:32am on 27/10/2004
If you squash a few of the beans and then cook the mixture down a bit, the starches or whatever from the squashed beans will thicken the chili. I do this to thicken bean soup all the time, as I like it a bit thick and substantial : )
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