how to make the homemade (chilli con carne) sauce looking very gravy looking on my dish

[biglips]

as it always seems not enough of it or unless ive gotta put a few tins of toms in it??

i use 2 tins of toms but doesnt seems to be enough

I would like to help but I don't understand the question

nor me

Are you saying it is too runny?

If so reduce it a bit

heehee!!

how to make it look like the same as in the chilli con carne jar?

too late i think, it's already on her dish!

you mean thick as opposed to watery?

Simmer it a lot and leave the lid off when cooking

the garnish with a lone sprig of wilted parsley if you really want it to look like the stuff on the jars

why do you want to make it look like it's in a jar? uggghhhh

me, i cook any mincey thing for ages and it really mellows the flavour as well as the texture. i add one jar passata, one tin chopped toms.

oh and a dash of milk towards the end

jar>!

Sorry i can't help you
I would rather eat a raw rat than chili from a jar!

maltodextrene, corn starch and frog juice

is that low-fat frog juice oh wongyone?

ruby - yes as need it to be a thick sauce that look like the same as the jar

tomato puree

ahem, have we been formally introduced, Mrs Clinton ?

I add a couple of pieces of chocolate to my chili sauce.

biglips - you need to really simmer it down

add tomato puree, passata as well as the tins of tomato

cook slowly for 2 -3 hours stirring occasionally

leave the lid off as well as this seems to help reduce it

My friend has to make all her sauces look like they come from a jar. otherwise her incredibly fussy 12 year old won't eat them. if she tells him it's Uncle Ben's/Sharwoods etc he's fine.

yuck!!!!!!!! chocolate!!!!!!!!!!!!!!!!!!!!!!!!!!

how much tom puree?

leave the lid off, or you could add gravy granules then it might "look" like the one in the jar.
Biglips, can I just add that is one BIG bump on your profile pics.

ooh thanks ruby

ive never used passata in it.

Oh and a little chocolate is good in a chilli, sounds bonkers but really isn't.

Honestly, it really works. Supposed to give it depth or something. Just don't add too much

a big squeeze of puree should do it

chocolate sounds an intersting addition

put a stock cube in it and some puree and cook it well

another vote for the gravy granuales, it should pull it all together after 30 minutes of cooking and give it the Dolmio Shine.

sixer - i dont usually have the lid on it but i believe u do so the flavour doesnt disappear

thanks.....it was my first pg with dd she was 9lb 1oz..im currently 19 weeks pg with no 2 so fingers cross this one wont be a big baby (gulp!)