View Full Version : Butternut Beef Chili
01-04-2002, 09:53 AM
I made the Butternut Beef Chili last night to serve tonight for dinner. It smelled and tasted very good but I thought the "sauce" was alittle on the thin side. After the chili cooled, I put it in the refrigerator until tonight. Will it thicken in the reheating process? Can I add anything to help it thicken?
Thanks for your advice.
10-12-2003, 04:06 PM
Just bumping this up because I'm thinking of making it next week.
The combo seems different...but there were positive reviews in the CL search engine. Has anyone made it? Any reviews? Words of wisdom?
10-13-2003, 08:37 AM
Is this a CL recipe? If so, pls let me know which recipe. I'm a recent convert to butternut squash.
Although it may be too late......I don't think refridgerating the chili will thicken the sauce. To thicken it you could either add some tomato paste or a small mix of water & cornstarch or cornmeal (mix first, then add to the chili, otherwise it won't dissolve).
10-13-2003, 09:51 AM
What a blast from the past!! To answer my orginal post, the chili did "firm" up and it is wonderful. We have made this chili several times. I love the addition of the butternut squash to chili now, and have also added it to CL's Non-Stop No-Chop Chili when I made that as well.
This is a CL recipe but I do not have it on hand, hopefully someone can post it for you.
10-13-2003, 02:47 PM
The sought after recipe:
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