Any tips with chilli con carne?

[CymbidiumHybrid]

I've had a chill (for the first time) in the slow cooker all day, I've just tasted it and it is gorgeous, but it is a little bit too watery for my liking.

What can I put in it later (when I add more chilli powder) to thicken it up a bit.

Thanks.

I might be a bit late, but a bit of cornflour dissolved in some water before adding normally does the trick. Not too much though, a little goes a long way!

Also a couple of spoons of brown sugar make it really rich.

Hope it's good!

I always put greaseproof paper on top of mine and it seems to absorb excess moisture (a la Jamie Oliver).