Corn flour, always mixed with a tiny bit of cold liquid before adding, is a fool proof thickener; but if you have the time, allowing to reduce (ie. simmer for a while with the lid off) will achieve the same result and improve the flavour enormously. Chilli should be served reheated anyway - it just gets better and better.
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The cornstarch mixed in a little water is good. If time is not too critical you could leave the pot uncovered and simmer off some of the liquid.
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With a fork crush a few of the beans, preferably before cooking, the starch will thicken the chilli, the more you crush the more 'body' your chilli will have.
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Add tin plum tomatoes, bring back boil then simmer again.
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Thanks for that tip, will try it. I've also tired adding chilli beans from tesco which seems to do the trick!
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