How do I thicken the liquid when I cook chili or soup?

You can make a rue. Very simple, take water, or for more flavor a bit of chicken broth or beef broth. Mix a tablespoon of flour at the bottom of the pot with the liquid. It will make a lumpy type of paste. Then make soup/chili as desired. You can even add a bit of bacon fat/butter for flavor.

When you make chili, you can use corn meal to thicken it, while slightly enhancing the overall flavor. Mix about a tablespoon of corn meal with some cold water to make a watery paste. Add it to the chili gradually while stirring. Let it cook a little longer to thicken. If the broth is still too watery, either let it cook down a little longer or add more corn meal paste. When making soup, use a cornstarch paste to thicken the broth and retain the overall clarity of the liquid. Don't add extra salt until the liquid is the consistency you want, otherwise the chili or soup will become too salty as the broth evaporates during cooking.

After the soup is done, take a bowl and add a little flour and cold water. Mix well until smooth. Add this to the soup and simmer for about 5 -8 minutes. Turn it off and the soup should be thickened as it sits.

there are lots of ways

the usual way would be to remove 2/3rds of the soup and blend it up that makes the thickness then add the bulky part of the soup back into it.

an old fashioned method is to mix a little cornflower with either a little milk or water and then slowly add it to the soup,be careful as this thicken it up quite quickly.

if the soup is a clear soup try the above method using a litle of arrow root powder and water

another method is to add mashed potatoe to the soup if thats a taste that goes with it

or add tomatoe paste/sauce

or add gavy thickener eg bisto

there are many things that will thicken the soup

perhaps youve used more water inthe soup than necessary, pour a litle away

Adding tomato paste to a chili will help thicken it up and add great flavor. Using cornstarch or flour for soup works well.

You can use corn starch and water just pour it in slowly while you stir. Also the temperature of the liquid needs to be around 180 degrees. You can also use a melted butter and flour mixture. Mix the flour into the melted butter until you get a paste then slowly add it to your soup while stirring. I use the flour for cream based soups and graveys but use the corn starch for water based soups and gravy. Just watch your temp and make sure to stir or else it'll get lumpy.

Make a roux.

It's equal parts of butter and flour. Roux is usually equal parts by weight flour and fat, but most chefs make it by simply adding flour to hot oil and looking for the proper thick texture.

Any cooking fat can be used to make a roux, including bacon fat or chicken fat.

Butter can be used as well, but only for very light-colored roux. The dairy in the butter will burn easily if it's cooked too long.

1 tbsp. of roux will thicken 1 c. to 1½ c. of liquid.

For best results, reserve some roux and some liquid when making your sauce so you can adjust the thickness later.

Roux-thickened sauces will thicken as they cool.

let simmer , sometimes it will thicken by itself, or add a can condensed mushroom soup for soup, or for chili raise heat and that will burn off extra liquid

a little flour or cornstarch. add some while simmering, stir in, add some more just a few teaspoons until thick as you want it

for soups, you can add mashed potato flakes. add a little at a time, till u get the desired consistency...