Can this chili be saved?
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Anonymous
| You can also try freezing the batch of chili and then cooking it a little longer. The moisture in the beans will expand and soften them. Maybe a little mushy but that's better than crunchy. |
Anonymous
| I have done this several times with meat chili. I've been pretty lucky with just cooking the chili on a medium to medium-low temperature for a LONG time - add more tomatoes or whatever liquid you are using as a base to avoid drying out. |
Anonymous
| So how did it turn out OP? |