Rescuing Chili?

[Spitfir3]

Hi all,

Cooked a kind of chili con carne last night with a kg of short rib and a few baby back ribs. Used a standard recipe (inc 2 cans of chopped tomatoes) although no beans. However, so much fat rendered from the short rib - drained at least 250ml during cooking! It's more like the meat was confited than braised...

I cooked it around 5 hours and the meat was nice and tender and fall off the bone, sauce had thickened up however.... the sauce is insanely greasy! I put some extra water to it and put it in the fridge overnight hoping it would raise to the top however it's too thick and there's solidified fat covering the meat everywhere

How can I rescue this? I was thinking of adding quite a bit of water or adding another can of chopped tomatoes with some cooked down onion and spices (the actual flavour is a bit weak admittedly even with a few dried chipotle and habanero chilis). It's currently like pulled pork been covered with BBQ sauce - i.e more meat than sauce.

Any ideas?

Cheers!

 

[Glaucus]

To greasy, there's no such thing in the world of Chili.

I can't thing of a way to separate it, other than put it on the stove and simmering it, fat should start to appear on surface. Don't stir as that'll mix it back in.

 

[lude1962]

as glaucus has said, add more water, gently simmer, the fat should end up on top, skim off, reduce down to correct consistency

 

[Tone1979]

Let it go cool and the fat will come to the surface and then scoop it off. That's how I do it.

 

[D.P.]

Add plenty of water, bring to boil, let it cool down in the fridge and skim off the top. To serve you will then just cook it longer to reduce the sauce back down, or eat it mor elike a soup which is how its done in America..