Slow Cooker Chilli a bit runny, how to thicken?

[CornishTeaTime]

Dont have cornflour. Ive addedsome more tom puree which thickened but when I put lids back on it added liwuid again.

Ive left the lid off now to see if that helps!

Any advice?

Could use normal flour, just leave it cooking a bit longer

Just keep the lid off for a bit longer.

Get it in a pan on the stove and simmer with lid off. It'll thicken up much quicker than leaving it in the slow cooker.

Drain some of the liquid off, add a tablespoon of flour, cook it through in a pan then add back to the chilli to thicken it. Going forward putting a tea towel under the lid absorbs excess moisture whilst cooking.

Its been on 4 and a half hours on high in a small slow cooker

Tea towel...really? Never heatd of that wow

Ours always look quite watery on top but once it's given a good stir and ready to serve, it seems to be a lot less watery.

Agree about finishing it off on the hob. The lid will keep the evaporation in the slow cooker and therefore it doesn't have chance to boil off the excess liquid. Took us a while to get the amount of liquid right at the start (it always looks too dry when we put it on).

Tea towel thing works really for future!

This is what I'd do.

I just take the lid off for the last 30-60mins. Remember to stir frequently though

Stir in some dry instant mash?

I always leave lid off to thicken it

Add some gravy granules if you have any. Grate a potato into the mix.

Pop on high with lid off.

Remove a little and blend it before returning to pot (or give it a quick go with a stick blender). Not enough to make it into slop, but just blending a little bit can improve the texture quite a lot.

Bisto

To late now, but for next time a hand full of dry red lentils absorbs the excess moisture while it's cooking.

Another vote for gravy granules

Rinsed white rice.

UPDATE
I took the lid off for 30 mins worked a treat 😀