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I fried my ground beef and onions for chili in olive oil and didn't drain it. Now my chili tastes oily. Is there any way to fix it?

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In the future, you likely don't need to add any oil at all - ground beef usually has plenty in it. – Jefromi Nov 17 '12 at 21:33

Put the chili in the fridge overnight, and the oil will gather at the top. Then you can just scrape it off with a spoon.

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If it's oily enough, it'll lift off in a sheet -- but I sometimes have to readjust the spices, as the fat soluble flavors get taken with it. (and the sheet of grease is bright orange). – Joe Nov 19 '12 at 16:08
Note that the fridge trick works great for hamburger grease, but olive and most vegetable oils won't congeal at that temperature. – zanlok Nov 30 '12 at 18:33

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