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Thin chili is a result of many things. 1, when your sweating the vegetables ensure to sweat until almost dry. Add your spices to the vegetables and toast them. Then sprinkle 1-2 to flour and stir until it becomes really tight and pasty. Add tomato paste. This is also a thickening agent. Add your stocks and cooked meat and reduce until it tightens. Flour will give a cleaner taste vs slurry. The key is truly reduction and rest time. Once its reduced and starting to tighten, let it just set for 10 more minutes and the flour inside will continue to bind it together.
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