Or you could stir in some tablespoons of masa harina slurry at a time (equal pieces masa harina + cold water, whisked alongside one another) since the chili is simmering, right up until it reaches your desired regularity. Hi David, Of course, it might be normal for hot Hungarian peppers https://paprikachilli56096.timeblog.net/66829906/the-smart-trick-of-beijing-red-pepper-that-nobody-is-discussing