Takenabe

Takenabe t1_iy5r6ju wrote

Yup. My own family chili recipe includes quite a bit of tomato, and once that's been cooking for a while if it starts to get too thick we add some tomato juice instead of water to get it back to where it should be. The taste of tomato juice actually isn't anywhere near as strong once it's been cooking for a while, so it basically just acts as an umami boost as long as you don't overdo it.

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