I used a recipe by Bobby Flay, and it turned into chili soup.
There were 5 cups of chic. stock, 1 can of diced tomatoes, and 1 12 oz. bottle of beer as the liquids.
I thought that was a lot of liquid too.. but I let it simmer on low, covered, for 1 hour (as directed by the recipe) and the meat(rump roast) was so tough and grisly, and it was swimming in liquid.
so i let it simmer for another 1 1/2 hours.. the meat? still tough, but SLIGHTLY better. the liquid? still soupy.
i feel embarrassed. i'm no novice to cooking. i followed the recipe exactly.. and was left with a tasty bowl of chili flavored soup, with nasty chunks of beef floating in it.
I want to try and save this chili. it was kind of expensive for all the ingredients.. i dont want to just throw it away.
so, should i let it simmer for another 2 hours, in hopes that the meat will get tender??
i've also been contemplating chopping up new veggies and throwing them in there so there's SOMETHING besides liquid in it. good idea, or bad idea?