Hi everyone, 8)I'm very happy to join this forum. I never get tired of reading and learning about cooking, especially different "ethnic cuisines" they excite me with all the different spices etc. I'm from Florida, USA and my cooking is a combination of my father's side Italian and my mother's mid western down home style, plus all the things I've learned through the years of marriage. I constantly try new ways of cooking to keep the dinner table interesting and some surprise entrees. I look forward to meeting all of you.
In my opinion, I'd divide up the chile in portions and then use it as a base for the next time you want to make it. This way you just add your meat, veggies WITHOUT the salt....I would start over making a fresh batch of chile for your guests...if you are in a hurry go buy a gallon at a restaurant. Just noticed the date of your question....you must have found a solution by now...LOL....or you ate it and are drinking a lot of liquids....lol hope all goes well next time cooking chile! Pastaqueeng