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To thicken a sauce without changing the flavour, I use powdered arrowroot. In a bowl, put a tablespoon of arrowroot powder with a small amount of cold water. Mix well then slowly add a few tablespoons of the excess liquid from your chilli. when thoroughly blended, add the mix to your chilli and allow to cook through.


How about reducing the beer (and other possible fluids) separately before adding them? That should give you the desired flavor effect without the excess water.


I submerge can or bottle in cold water to minimze rapid temp increase as this changes the drink, I froze it already so try to minimize my error, and I cringe and drink my beer, its a bit different tasting but does the trick

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