This recipe yields a thick, hearty chili that can be scooped up with chips or a spoon. If for some reason you want it thicker, you can reduce the amount of beef broth by 1/2 cup. If you've already cooked a different chili recipe and find it too thin, dissolve 1 or 2 tablespoons of cornstarch in 1/2 cup of cold beef broth with a whisk. Add it back to your chili and bring the mixture to a simmer to thicken.