Instructions

1. Cook the chili in your slow cooker or on the stove on medium heat for an hour without a lid. Sometimes, all it takes is time to cook off the excess wateriness. Test the chili after this time and, if it is still too watery, continue cooking.

2. Add 1/2 cup tomato paste to your chili and stir well. Let it cook on low heat for 30 minutes so the paste can mix in, then test. If the chili is still not to your liking, continue cooking, otherwise serve and enjoy. If your chili is white add 1/2 cup of white beans instead of tomato paste.

3. Mix ¼ cup of cornstarch with 1 tbsp. of cold water water. Cornstarch is a great thickener as it won't compromise flavor. Add the mixture to your chili and stir, then let cook for another half an hour and test.

4. Mix another ¼ cup of cornstarch with 1 tbsp. of water and add it. Cook for another 30 minutes and test. Continue adding cornstarch mixture and testing after 30 minutes until chili is to your desired thickness. Only add cornstarch in small ¼ cup increments as you don't want the chili to become too thick.