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Fixing Chili Help

dishliciousso Nov 12, 2011 07:33 AM

Made a big batch of my usual chili for a party, and now think it's too light on the ground beef. Has anyone ever added beef after the fact? I figure if I cook it up, season, and stir in it may be ok. Not serving till tomorrow evening. Thoughts?

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  1. todao RE: dishliciousso Nov 12, 2011 08:14 AM

    Go ahead and brown the ground beef and, in the process, include some of the spices that you used in the original batch. Then, reheat your original batch and add the additional ground beef. Simmer it for a few minutes. That'll get the job done. Just make sure that both the added ground beef and the dish you're adding it to are about the same temperature when they are combined.

    2 Replies
    1. re: todao
      dishliciousso RE: todao Nov 12, 2011 08:23 AM


      1. re: todao
        Lady_Tenar RE: todao Nov 12, 2011 08:02 PM

        Agree 100% with this advice. Especially the added beef will have that whole day to soak up all the tasty flavors in the rest of the chili so, by the time you serve it, you'll probably barely be able to tell the difference.

      2. paulj RE: dishliciousso Nov 12, 2011 08:39 AM

        Usually when people seek chili help it's because it's too hot. By comparison, your's a trivial problem. :)

        3 Replies
        1. re: paulj
          dishliciousso RE: paulj Nov 12, 2011 10:59 AM

          Not when you've got a hungry crowd coming!

          1. re: dishliciousso
            paulj RE: dishliciousso Nov 12, 2011 11:13 AM

            I meant that it is easier to add things to chili than to remove something.

            1. re: paulj
              todao RE: paulj Nov 12, 2011 07:53 PM

              Right on, paulj. I'd rather take on the task of removing oil from the gulf than removing ingredients from chili ; or anything other food item for that matter. ;>}

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