How much cornflour should I add?

[kCookTester]

I've made a big chilli using 1.5 kg of mince, 3 tins of tins and 3 tins of beans and 900ml of stock. It really needs thickening, I've taken out more than half a pint of 'juice' and tried to thicken it with 3 teaspoons of cornflour but it still really sloppy.

How much cornflour can I safely add?

Thank you

[kCookTester]

I didn't make it in the cook btw

[AtTheEndofTheRoad]

I'd keep simmering to reduce the liquid. Maybe boil some of the liquid you've removed in a separate pan until you've reduced the volume so you don't overlook the chilli and then add it back in. Tomato purée will also thicken it.
If you do all of that and it's still too sloppy you can probably safely add the same again of cornflour. Mix it with some of the liquid in the chilli but make sure it's cooled first.
HTH

[WienerDiva]

Let it cook for 10 minutes to see if it thickens, if not add another couple of teaspoons to cold water, mix and add that in.

[CherryBonBon]

Why not cook it for longer? Let the sauce thicken and the flavours intensify.

Excess cornflour gives a weird gluey-ness to any sauce and if it is all runny now then surely it just hasn't been cooked for long enough?

[chaiselounger]

Don't add any more cornflour whatever you do.
Don't simmer any more either.
Do nothing. Really. It solidifies and gets thicker naturally as it cools. Trust me.

[LittleBearPad]

Just keep cooking to reduce the sauce. It'll be fine

[kCookTester]

Thank you all
I didn't add more cornflour just a full tube of tomato purée and that worked. It had been in the slow cooker since 10am so just leaving it longer wasn't an option- I had a hungry crew to feed.

It was a Sliming World recipe -too much stock was listed

Thanks for your ideas

[Confounder]

Old thread, but for future reference: about 1-2 tablespoon of cornflour per 500 ml fluid. Always mix the cornflour with a small amount of cold water first, then gradually add some of your hot fluid with mixing, then stir that into your pan.