Hi Avi, You’re in luck because chili is a very forgiving dish and there are a number of ways to “dry” it up if it’s too watery for your taste. The first technique is to uncover the pot and simmer the chili over medium heat to let some of the excess water simmer away for 10 to 15 minutes. You could also add a thickener: mix a tablespoon or two of flour, cornmeal or cornstarch in 1/4 cup of water and stir it into the chili, then stir and simmer for about 5 minutes over medium heat. You could also thicken the chili by adding some more beans. Even better: mash some of those beans with the side of a wooden spoon before stirring them into the chili to help thicken it. My Santa Fe Skillet Chili, although an excellent chili, is a bit saucy because it uses undrained beans, tomatoes, and chiles. So if you try that recipe you might want to drain those ingredients before adding them to the chili. And of course, use any of the tips above if it’s still too saucy for you!