Consistency of Chili
What should the consistency of canned chili be? I made the BBB recipe (using ground beef and a jar of whole tomatoes I canned last year), and after cooking for the requisite time, it seemed like it was really thick - mostly just ground beef.
The NCHFP recipe, which uses beans, explicitly says Do Not Thicken. When I tried searching for images of what canned chili should look like, I got a myriad of different confusing images, mostly from sites that everyone here says are not trusted.
How thick should it be? Anyone have a photo to share? I know density can be an issue, and I just want to make sure I'm doing the safe thing. Here's what my BBB chili looked like. Is that about right?