I hear that tomato purée works wonders for thickening (not sure why?! Lol). If not, let it simmer for a bit longer. I normally simmer the chilli for around an hour and its nice and thick then .
It seems that this is the great debate at present. Yes it is free as base for pizza as it is how it is meant to be used when made up. My answer is make it up as pkt instructions then put in dish to thicken. Just like putting in potato. what does anyone think