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Nov 12, 2011 07:33 AM

Fixing Chili Help

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. 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

        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. 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

          Not when you've got a hungry crowd coming!

          1. re: dishliciousso

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

            1. re: paulj

              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. ;>}