What is the best thickening agent for chili?

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.

thepioneerwoman.com - How to Thicken Chili - The Pioneer Woman

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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. This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Will Dickey

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 $8 at Walmart 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.

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Why does chili need to simmer so long?

Cook it long enough Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.

tasteofhome.com - 12 Tips for Making Best-Ever Chili - Taste of Home

How long you cook chili absolutely makes a difference. Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don’t have time for a long simmer, try using a slow cooker or making it the day before.

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Spice it up a little

Some people like their chili super spicy, but even mild spice will make your chili taste much better. Keep things subtle by soaking dried guajillo chilies in hot water for 30 minutes, pureeing the peppers and adding it to your chili. Or go a little spicier by using sliced fresh jalapenos or serrano peppers. Finally, you can add ground cayenne pepper or canned chipotles in adobo to create a really spicy kick. Our Culinary Director’s best chili recipe calls for Ancho chilies. These chilies are dried poblano peppers, and they have a mild, sweet flavor.

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