They do call it a chili- the traditional thickener for chilis (when needed) is corn masa, which can be sprinkled in directly while stirring; it doesn't need to be dissolved or mixed with fat or anything first.
Did you do step three and puree some of the beans? If it is still too thin after cooling and reheating you can just go in with a potato masher and smoosh more of the beans, or just simmer on low a while to let excess liquid evaporate. If you have dehydrated potato flakes on hand (like for instant mashed potatoes, but the plain kind) that works like a dream to thicken any soup or stew without adding additional flavors.
ttr, you continue to be one HOT TICKET! GREAT ANSWER. also, when i have a bean dish that is too thin but further cooking would disintegrate the beans, i pour the pot into a colander so i can separate liquid from solids, and then cook down just the liquids, to thicken them.
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If it is still too thin after cooling and reheating you can just go in with a potato masher and smoosh more of the beans, or just simmer on low a while to let excess liquid evaporate. If you have dehydrated potato flakes on hand (like for instant mashed potatoes, but the plain kind) that works like a dream to thicken any soup or stew without adding additional flavors.
also, when i have a bean dish that is too thin but further cooking would disintegrate the beans, i pour the pot into a colander so i can separate liquid from solids, and then cook down just the liquids, to thicken them.