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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.


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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.


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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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