Posted 1/28/2020 19:12 (#8006743 - in reply to #8006451) Subject: I'll take a stab at it....
When I was growing up, my mom made spaghetti and meatballs. And I always liked it better the next day. I think it had everything to do with the spaghetti soaking up the tomato juice/ sauce.
I suspect the same is true of chili. The liquid is reabsorbed back into the chili, and makes a thicker chili. True?