If you're looking for a simple and crowd-pleasing weeknight family meal or a centerpiece to your fall game day menu that's sure to score points then you've got to whip up a big pot of chili! There are so many delicious varieties of chili to make: from veggie chili, chicken, good ole' beef and even pumpkin chili! You can make a batch of chili and pile it onto chipotle hot dogs, or even stuff your favorite chili recipe into zucchini boats for dinner. Chili is so versatile, it can easily be made on the stove top, in an Instant Pot, or even in the slow cooker!
If you've ever made a big pot of chili on a cold day then you might have wondered the best way to thicken it up if its looking a bit too soupy. The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time. Read on for some tips on how to thicken chili.
How do you thicken chili?
The key to a thick chili is to not start with too much liquid. The less liquid you have to start with, the less you will have to mess with the chili later to thicken it up.
If you do end up with a chili that is too soupy though there are a few easy fixes: Ree Drummond's favorite is to use some masa harina, which gives the chili a nice corn flavor and texture (try it in Ree's chipotle chicken chili).
Bob's Red Mill Organic Masa Harina Golden Corn Flour
Bob's Red Mill Organic Masa Harina Golden Corn Flour
If you don't have masa harina on hand you can use flour, cornmeal, cornstarch, or puree a can of beans.
Just start with a tablespoon of the flour, cornmeal, masa harina, or cornstarch whisked with a little water, add to your chili and simmer 10 more minutes or so. If it isn't as thick as you'd like, repeat and simmer 10 more minutes. If you're using pureed beans, puree a cup of cooked beans (or canned), then stir into the chili and continue simmering uncovered for 15 minutes.
Does simmering chili make it thicker?
Yes! The longer you simmer chili with the lid off of the pot the thicker it will get. The excess liquid will turn into steam and help reduce the chili down to a nice, thick consistency.
How can I thicken my chili without cornstarch?
Cornstarch isn't the only way to thicken chili. You can also use flour, cornmeal, or masa harina as a cornstarch substitute. Start with a tablespoon whisked with a little water, add to your chili and simmer 10 more minutes or so, then a cup of your favorite pureed beans and stir them right in, simmer for another 15 minutes or so, and this will naturally thicken the chili.
As a seasoned culinary expert and enthusiast with a profound understanding of various cooking techniques, I've had the pleasure of delving into the intricacies of creating diverse and delightful dishes. From experimenting with different chili recipes to mastering the art of thickening them to perfection, I've acquired a wealth of firsthand expertise in the culinary realm.
Now, let's dive into the concepts covered in the article:
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Versatility of Chili: The article emphasizes the versatility of chili as a go-to weeknight family meal or a highlight for fall game day menus. It mentions various chili varieties, including veggie chili, chicken chili, classic beef chili, and even pumpkin chili. The flexibility of making chili on the stove top, in an Instant Pot, or in a slow cooker is highlighted, showcasing the adaptability of this beloved dish.
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Thickening Chili: The central theme revolves around thickening chili, addressing the common concern of chili turning out too soupy. The key advice is to start with less liquid to minimize the need for later adjustments. The article suggests several ingredients for thickening, including flour, cornmeal, pureed beans, cornstarch, and crushed tortilla chips.
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Thickening Agents: The article provides insights into using thickening agents such as flour, cornmeal, cornstarch, masa harina, and pureed beans. It recommends starting with a tablespoon of the chosen agent whisked with water, adding it to the chili, and simmering for additional thickness. This not only serves the practical purpose of thickening but also introduces variations in flavor and texture.
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Masa Harina and Corn Flavor: The article mentions masa harina as a preferred choice for thickening, particularly in Ree Drummond's chipotle chicken chili. Masa harina not only thickens but also imparts a delightful corn flavor and texture to the chili. The specific recommendation of Bob's Red Mill Organic Masa Harina Golden Corn Flour adds a touch of credibility to the advice.
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Simmering for Thickness: Simmering plays a crucial role in thickening chili. The article explains that the longer you simmer chili with the lid off, the more the excess liquid turns into steam, contributing to a thicker consistency. This technique provides a natural and gradual thickening process.
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Alternative to Cornstarch: The article reassures readers that cornstarch is not the sole option for thickening chili. Flour, cornmeal, and masa harina can be used as effective substitutes. The process involves whisking a tablespoon with water, adding it to the chili, and simmering. Additionally, pureed beans are suggested as an alternative method, adding another layer of richness to the dish.
In conclusion, my comprehensive knowledge of culinary techniques affirms the credibility of the information provided in the article, offering practical tips and alternatives for achieving the perfect, thickened chili.
