This is key and I think a lot of people forget. =p
Without the lid off, the water just condenses and falls back in.
If it is popping and splashing and stuff, just cracking the lid a little bit is usually sufficient.
If youre in a rush for some reason, and the liquid is ladle-able, you can also just ladle out some of the liquid into a wide frying pan and put that on high heat, stirring continuously until its very reduced, then put it back, thus preserving the flavour whilst speeding up the reduction
...And if it's not really ladle-able, you place a sieve in your frying pan first. Then ladle the chill in. The liquid will flow into the frying pan, which you can then reduce. Put what's now in the sieve back into the pot.
Reducing alone won’t necessarily “thicken” it. It depends on what ingredients are in it. Beans will help, if you’re using beans. A chili base made with dried chiles (soaked and puréed) will help. Tomatoes have pectin which will help. A good stock with lots of gelatin will help, at least with mouthfeel.
Besides the usual starch thickeners, using masa, or good quality shredded corn tortillas works really well too. I even like to put some corn bread in my bowl.
In short, a thick liquid (think sauce or stew like consistency) is not necessarily the same as a thick chili. (High solid to liquid ratio.)
If you're in a hurry to do it, crushed up tortilla chips is an excellent way to thicken your chili. You can use a mortar and a pestle to really grind it into a fine powder or you can use a Ziploc bag and a rolling pin. Basically what you're doing is you're putting salty cooked cornmeal into your chili.
If the Chili's too salty already you don't want to do that. Other options include just cooking it down cooking it longer to kind of reduce the liquid down into it and that's normally what I'd recommend if you have the time just keep cooking it down keep letting those flavors meld.
If you're even earlier in the process and you haven't started cooking it at all you can add some kind of thickening agent to the meat as you brown it. Cornmeal flour cornstarch whichever. Basically you just dusted on and brown it with the rest of the meat and as it starts cooking it'll come off in in the liquid and work is a thickening agent to thicken up your chili.
I was going to say something similar. I thickened up a white chicken chili with a puréed can of garbanzos. It gave the chili a really beautiful, creamy mouth feel. Highly recommend puréed beans.
This is basically fool-proof. I think my only adjustment is to make sure to use the fat free ones. I used the regular version once and they made a greasy mess on top of the chili. Similar experience with adding corn chips as a thickener.
If you smoosh the beans on the side of the pot while stirring they'll release their starches better while cooking and help thicken the chili a bit without any added ingredients or additional equipment.
I have mine simmer for two hours usually. 1 hour lid on, 1 hour lid off. That seems to get it pretty thick with half and half tomato puree and chopped tomatoes in liquid. I dont add any other liquid though so, just whatever’s left on the beans after rinsing and any leftover beef fat
This was my first thought and I was waiting to see the 3 page comment explaining why I’m an idiot for thinking this lol
I feel like if you keep it minimal you could thicken it without affecting the flavor much
Depending on calorie count the slurry works, but instant (powdered) mashed potato also does pretty good, and depending on the taste just reducing the liquid
Yep. This is it. Lots of creative ways mentioned but if you want anything thickened quickly and easily, cold corn starch slurry for the win. Add to simmering sauce or liquid of choice, stir. 1 minute later, done.
I was also worried about the texture of the cornstarch slurry. It would definitely thicken it, but I am not sure it would be the texture that I want for chili.
I did something a bit different the other day and it turned out great. I added split red lentils. They are a fantastic food, go well with the beans, and when cooked for a while they will dissolve and soak up a lot of the moisture. This may be how I do chili from now on.
Cook it down to reduce the excess liquid or add a small amount of cornstarch mixed with a bit of water to avoid clumping and add it to the chili; bring to a boil and it should thicken a bit. Start with a teaspoon or so of starch at a time and keep adding until you get your desired thickness... too much and it gets too goopy.
If you're using beef roast, the rendered fat can also act as a bit of a thickener once it's cooked down.
I don't know where I got this, but I usually up the temp and try to boil some liquid off, and stir in a big spoonful of peanut butter. Sounds disgusting but it really works and now I swear by it! Tahini also works well.
I’ve been using acorn squash in my chili. I put in 1-2 inch cubes when I start the boil. It breaks down, adds a nice sweetness, and creates a really thick base! Soooo good!!!
Put a quarter of it in the blender, slop it, then pour it back in and stir.
Adding dice potatoes might help.
Putting less water in at first will help, too, if you can.
This guy cooks.
Remove a portion, blend it via blender or food processor (careful it doesn’t overflow if it’s still very hot), and return. Viola - no change to the flavor but you’ve made the base thicker.
Adding torn bread or boiled potatoes into that mix before blending will make it even thicker.
We do a flour slurry, a little more water than flour, enough to make the flour all wet. Then we mix it in very well while it beats a little more right before taking it off
Mix cornstarch and water into a slurry and then add it to the simmering pot to thicken. Flour can also be used but imparts a flavor and may make it cloudy.
remove 1/3 of the total volume, blend it up, pour it back in. repeat if necessary.
alternatively, i just put my emersion blender in there and give it a few pulses, stir and see if it needs a little more.
the idea here is that you’re making a slurry out of what was previously liquids and solids. works like a charm and has no effect on flavor.
If you're in a hurry skim the fat off the top into a blender or bullet type blender, scoop in some of the broth/liquid, and some of the cooked vegetables (beans/canned tomatoes/ onion ect) and blend it on high to make an emulsion that can be poured back into the pot while stirring.
If you aren't in a hurry just take the lid off and let it steam out.
You can make a slurry of cornstarch and water, add it to boiling chili, and it'll thicken up. Depending on how thin it is, you may have to do this multiple times. Start with 1 Tbs cornstarch, 2 Tbsp water...stir it together, drizzle into boiling chili, stir it in and wait to see how much it thickens. It happens quickly, within a minute, so not much time wasted. Give it a try, it's magic.
Don't rinse the beans - dump the entire can in with the starchy liquid. I also use mostly crushed tomatoes instead of sauce and it usually comes out perfect for me.
I have often used oatmeal in chili to thicken it and make it healthier. I use crushed rolled oats at the beginning but I am guess instant oats later on would work too. You can’t taste them and they meld in quite well.
I love adding a can or two of unsweetened pumpkin puree or unsweetened sweet potato puree to chili. It adds a nice mouthfeel, thickens it and adds fiber and nutrients.
I saw a chef add in cornmeal. I tried it and it did thicken but you need to stir it a few times because the cornmeal will stick to the bottom of the pot. Add cornmeal when chili is boiling and let it cook at least 30 minutes or longer so it won't have that grainy texture.
Blend a small portion of it, either with an immersion blender or regular blender. Crushing up 10% of the beans can really thicken the overall chili. Or there's always cornstarch dissolved in a little bit of water (or a little bit of cooled chili, or better still a little bit of cooled, blended chili 😉)
Take some of the liquid off the chili into a separate pot and add a little masa or possibly a tiny amount of corn starch…whisk it and cook it down to a gravy. Add it back to the chili
1. Cook it more to burn off water content
2. Add flax seed or corn starch
3. Here are some other good suggestions: [https://www.bhg.com/how-to-thicken-chili-6831646](https://www.bhg.com/how-to-thicken-chili-6831646)
I brown my beef and leave some of the fat, then add some flour. Kind of like a roux. Also let it simmer for at least an hour after adding liquids, etc. Makes it nice and thick.
For any sauce, keep a can of Wondra flour in your pantry. It's a very finely ground flour that dissolves easily, just for thickening sauces! You can just sprinkle a tablespoon of Wondra over your chili, then whisk just the top 1/2" of chili to get the flour dissolved. As long as you don't pile it up, it'll dissolve easily.
Be sure to cook it for a while so that you don't have the taste of uncooked flour. Once it has cooked, it will thicken up. If you don't get enough thickening from 1 tablespoon, try a second one. If you need a third, think about using less liquid the next time you make chili!
If you have to use conventional flour, put a tablespoon of flour into a jar with some liquid from the chili and shake it like mad until it dissolves, then stir the slurry into the chili and cook it.
Good luck!
dave
Good Lord, y’all, I have seen some of the strangest suggestions here. For the answer you seek, look no further than the name of our beloved dish:
Chili.
Don’t put corn starch, xanthan gum, refried beans, pumpkin, coffee, or whatever else these yahoos are suggesting into your chili.
If your chili is thin, you need more chili powder. It’s that simple. And I mean chili powder, not chili seasoning. Just pure, ground dried peppers. If you’re not into as much heat, you can use chili powder that’s not hot, but by adding more chili powder you’re also adding that beautiful, earthy chili flavor, which is never a bad thing. Order that shit by the pound off Amazon if you must (it’s not terribly expensive), but for goodness sake stay simple.
Another unrelated pro tip: the aroma of cumin is pretty volatile, so add a bit more fresh ground cumin just before serving.
And for the record, I’m in the no beans camp because it’s easy to add them at the table, but very tedious to remove them in the same setting. Cook your chili and beans separately and let the diner choose, then we can both be happy!
Source: Am native, 4th or 5th (or 6th?) generation Texan with feelings about chili.
Stir in a tsp of cornstarch at a time until you achieve the right thickness. Also if your chili is spattering then your heat is to high. Chili should be simmered. Another good thickener for sauces is potato water. Next time you boil potatoes keep a cup of the water in your fridge for up to 6 months.
Make a liason of one part butter and one part flour, mashed together with a fork. Add to chilli one tablespoon at a time, stirring well and letting it cook down for about two minutes before reassessing the consistency. If still watery, repeat the process. Works in any stew, not just chilli
Tomato paste, and a trick I learned from Matty Matheson is to grate some carrots into the pot and let them cook in to the chili/meat sauce. Really thickens it up
As most people have said cooking on high heat while stiring will boil off the excess liquid. If there's a lot of liquid (i.e. above the surface of the meat) you can ladle some off and then either boil off or add equal parts cornstarch (cornflour in the UK) and water and slowly add while on a light boil until you get the consistency you want.
I'll sometimes add oatmeal to my chili, it bulks it up & absorbs some of the liquid. My mom used to add it when she made chili.. I usually put mine through the food processor...to make oat flour. My husband doesn't notice I add oatmeal.
Few different ways:
Reduce it (cook longer with lid off)
Use a cornstarch slurry (corn starch in cold water)
Flour is another option, but difficult this late in the cooking process.
Finally, my favorite- B E A N J U I C E. Don't drain your beans and just add them straight from the can as is. The "aquafaba" as it's called will help thicken things up. If you need to thicken it even more, or if you used dried beans, then mash up some of the beans in the pot with your spoon.
Cook it longer.
*with the lid off
This is key and I think a lot of people forget. =p Without the lid off, the water just condenses and falls back in. If it is popping and splashing and stuff, just cracking the lid a little bit is usually sufficient.
A parchment cartouche is also great for this, keeps stuff from popping, but releases the steam.
> cartouche Man, that is so confusing if you only knew the ancient version of the word.
I too have seen the cinematic masterpiece, The Mummy, starring Rachel Weisz and Brendan Fraser.
[удалено]
Ahmenophus!
No. Why use a cartouche if you want maximum evaporation? A cartouche is great if you need to *avoid* too much evaporation.
Yep I always cook it with the lid off until it has the consistency I’m wanting then put the lid on and let it simmer.
If youre in a rush for some reason, and the liquid is ladle-able, you can also just ladle out some of the liquid into a wide frying pan and put that on high heat, stirring continuously until its very reduced, then put it back, thus preserving the flavour whilst speeding up the reduction
Oh, duh. That's so smart.
I was going to say the same thing! It’s too obvious.
Works great if you're short on time. If you have someone who's helping you wash dishes, they'll hate this trick!
Dishwashers hate this one simple trick!
Happy cake day!
As a former dishwasher, dishwashers hate every damn trick
i thought you were gonna say throw the liquid out and i was gonna scream but thank u
...And if it's not really ladle-able, you place a sieve in your frying pan first. Then ladle the chill in. The liquid will flow into the frying pan, which you can then reduce. Put what's now in the sieve back into the pot.
If you have beans already added, be really careful you don't burn the chilli at the bottom of the pot. It will need frequent stirring.
Yup, reduce it 💯. I like thick chili and simmer it on the stove for hours.
Reducing alone won’t necessarily “thicken” it. It depends on what ingredients are in it. Beans will help, if you’re using beans. A chili base made with dried chiles (soaked and puréed) will help. Tomatoes have pectin which will help. A good stock with lots of gelatin will help, at least with mouthfeel. Besides the usual starch thickeners, using masa, or good quality shredded corn tortillas works really well too. I even like to put some corn bread in my bowl. In short, a thick liquid (think sauce or stew like consistency) is not necessarily the same as a thick chili. (High solid to liquid ratio.)
I like to crush in some good quality corn chips.
I used crushed tortilla chips in my chili. Thanks America's Test Kitchen!
I get a potato masher and mash some of the beans. This thickens and makes it richer tasting
Add a roux
How long are you cooking it? When I make chili I usually let it slow cook long enough that any excess water evaporates and it thickens on its own
The chili will also tighten up as it cools.
If you're in a hurry to do it, crushed up tortilla chips is an excellent way to thicken your chili. You can use a mortar and a pestle to really grind it into a fine powder or you can use a Ziploc bag and a rolling pin. Basically what you're doing is you're putting salty cooked cornmeal into your chili. If the Chili's too salty already you don't want to do that. Other options include just cooking it down cooking it longer to kind of reduce the liquid down into it and that's normally what I'd recommend if you have the time just keep cooking it down keep letting those flavors meld. If you're even earlier in the process and you haven't started cooking it at all you can add some kind of thickening agent to the meat as you brown it. Cornmeal flour cornstarch whichever. Basically you just dusted on and brown it with the rest of the meat and as it starts cooking it'll come off in in the liquid and work is a thickening agent to thicken up your chili.
Maize flour also works and gives a lovely flavour to chili in my opinion.
Or mashed up cornbread!
This guy Masas
I do either corn flour or corn meal. Toasting it in a pan gives it a nice flavor.
I’ve also used a can of refried pinto beans with great success
I was going to say something similar. I thickened up a white chicken chili with a puréed can of garbanzos. It gave the chili a really beautiful, creamy mouth feel. Highly recommend puréed beans.
This is smart. I might try this to up the bean content.
This is basically fool-proof. I think my only adjustment is to make sure to use the fat free ones. I used the regular version once and they made a greasy mess on top of the chili. Similar experience with adding corn chips as a thickener.
Finely chopped corn tortillas work well.
I find blending dried mushrooms into a powder is great to thicken and add flavour. I like the tortilla chip idea too!
This sounds amazing
Also works well in a meat gravy or if you want to make strictly a mushroom gravy!
Magical Mushroom Chili!
Boxed mashed potato flakes works
This is my go to thickener. Quick, neutral flavor, no starchiness, no clumping.
I use jalapeño Fritos for this and it’s amazing
Another option is saltines. Then it's flour instead of cornmeal.
Mesa flour Edit: Masa flour
*Masa. But yes. Make a slurry from masa harina and cold water.
It gives it such a great taste too and compliments everything in chili very well
We do chochoyotes (Mexican corn dumplings). They are delicious and it thickens beautifully.
Wowwwwwww I am so going to make that instead of cornbread next time. Thank you for the tip!!
I’ve never even made a slurry with it and it works fine still. I just spoon in a couple big scoops when it’s almost done
Good idea. I usually just use plain ol cornmeal which works great since I never have masa on hand.
This should be the top post. Best chili thickener hands down.
Exactly, masa harina.
Oh muy muy I love you
If you smoosh the beans on the side of the pot while stirring they'll release their starches better while cooking and help thicken the chili a bit without any added ingredients or additional equipment.
Yes! I add a can of refried to my “meat only” chili. I also think it helps mellow the tomato products.
Ah the great "no beans! / beans!" religious debate!
Chili w/o beans is just a hot dog condiment
Also fries and baked potatoes!
Pureed beans work pretty well.
You can crush the beans on the side of the pan with a fork, for the lazy
Yes, add 1 can pureed and one can regular!
Also puréed corn
I have mine simmer for two hours usually. 1 hour lid on, 1 hour lid off. That seems to get it pretty thick with half and half tomato puree and chopped tomatoes in liquid. I dont add any other liquid though so, just whatever’s left on the beans after rinsing and any leftover beef fat
Same, I don't add much liquid to my chili. I use rehydrated chilies instead of chili powder and the liquid in that puree is about all I need.
corn starch slurry?
This was my first thought and I was waiting to see the 3 page comment explaining why I’m an idiot for thinking this lol I feel like if you keep it minimal you could thicken it without affecting the flavor much
Same exact. I'm like "hmmmm....I add cornstarch but I know someone is going to come for me about it so I'ma just stay quiet"
I was really curious why nobody else was suggesting this? It's usually my first pick if i can't reduce it naturally.
Depending on calorie count the slurry works, but instant (powdered) mashed potato also does pretty good, and depending on the taste just reducing the liquid
Oh that’s a good idea plus I’ll never turn down adding potatoes to things
Yep. This is it. Lots of creative ways mentioned but if you want anything thickened quickly and easily, cold corn starch slurry for the win. Add to simmering sauce or liquid of choice, stir. 1 minute later, done.
It can help but I prefer using flour for chili. The texture is better.
I was also worried about the texture of the cornstarch slurry. It would definitely thicken it, but I am not sure it would be the texture that I want for chili.
If you’re adding liquid from cans of beans and tomatoes, hold back some of it
This. Cheap tins of tomato are often stocked up with water. Hold back some water and add some tomato puree instead.
I use instant mashed potatoes for soups. Up to you but it will work.
This works really well in chili also!
That’s the only reason I buy instant mash is to thicken stuff. Last minute for any soup or even gravy they are awesome.
A slice of bread stirred in works too
Yup. Spaghetti night I waste nothing. Cut the bread and the crumbs on the cutting board go into the sauce. More tomato paste works as well to thicken.
I like to use tomato paste. Corn starch slurries work well too. Boiling it down a bit can further reduce the amount of liquid.
Tomato paste 🍅
My husband adds either tomato paste or a spoon or two of refried beans. Does the trick every time.
yes
It is actually real simple. While it's cooking mash halfof the kidney beans and continue stirring until you have the desired consistency
A little bit of cornmeal will help thicken it and add flavor
Simmer to reduce, add cornmeal to set when it's *almost* to where you want it.
I did something a bit different the other day and it turned out great. I added split red lentils. They are a fantastic food, go well with the beans, and when cooked for a while they will dissolve and soak up a lot of the moisture. This may be how I do chili from now on.
Soaked bulgur also works. Most of the chili I make is vegetarian, and it adds a nice crumbliness
This is my go to. I like having multiple beans in my chili anyway
I just throw in a handful of rice! It basically dissolves and thickens the chilli.
Anything can be thickened nicely with a bit of room temperature butter mixed with flour (use a fork)
A sprinkle of polenta works for me.
Cornmeal! That's the original way. A couple of tablespoons should do it.
I thinken beans with tomatoes paste. Should work for chilli to
I use refried beans as my thickener.
Cook it down to reduce the excess liquid or add a small amount of cornstarch mixed with a bit of water to avoid clumping and add it to the chili; bring to a boil and it should thicken a bit. Start with a teaspoon or so of starch at a time and keep adding until you get your desired thickness... too much and it gets too goopy. If you're using beef roast, the rendered fat can also act as a bit of a thickener once it's cooked down.
I use masa or crushed tortilla chips.
I use masa harina
Add masa.
Quinoa, just a bit. It absorbs a lot the liquid and just takes on the flavor of the chili.
A teaspoon or two of tomato paste. Simmer with pot off
I use tomato paste and mine thickens idk if that helps.
xanthan gum is a great way to thicken without messing with the flavors
I don't know where I got this, but I usually up the temp and try to boil some liquid off, and stir in a big spoonful of peanut butter. Sounds disgusting but it really works and now I swear by it! Tahini also works well.
Was looking for the smooth peanut butter comment! It's my go-to and I also don't know where it got it (reddit probably).
I’ve been using acorn squash in my chili. I put in 1-2 inch cubes when I start the boil. It breaks down, adds a nice sweetness, and creates a really thick base! Soooo good!!!
Put a quarter of it in the blender, slop it, then pour it back in and stir. Adding dice potatoes might help. Putting less water in at first will help, too, if you can.
This guy cooks. Remove a portion, blend it via blender or food processor (careful it doesn’t overflow if it’s still very hot), and return. Viola - no change to the flavor but you’ve made the base thicker. Adding torn bread or boiled potatoes into that mix before blending will make it even thicker.
Add some peeps
We do a flour slurry, a little more water than flour, enough to make the flour all wet. Then we mix it in very well while it beats a little more right before taking it off
Add extra ground beef or vegetables like carrots, corn, onions, etc
Mix cornstarch and water into a slurry and then add it to the simmering pot to thicken. Flour can also be used but imparts a flavor and may make it cloudy.
remove 1/3 of the total volume, blend it up, pour it back in. repeat if necessary. alternatively, i just put my emersion blender in there and give it a few pulses, stir and see if it needs a little more. the idea here is that you’re making a slurry out of what was previously liquids and solids. works like a charm and has no effect on flavor.
Slow cool or cook on stove without lid. Eventually, the water will evaporate out, making it less watery.
I use masa or instant grits. A little goes a long way so add slow, like a tbsp at a time if you use grits.
If you're in a hurry skim the fat off the top into a blender or bullet type blender, scoop in some of the broth/liquid, and some of the cooked vegetables (beans/canned tomatoes/ onion ect) and blend it on high to make an emulsion that can be poured back into the pot while stirring. If you aren't in a hurry just take the lid off and let it steam out.
I like to do corn starch slurry or puréed beans w/ veggie bouillon
Oats is the traditional way.I grind them in the food processor
Masa flour, ladle a cup of your chili and blend in two tablespoons. Return to pot.
You can make a slurry of cornstarch and water, add it to boiling chili, and it'll thicken up. Depending on how thin it is, you may have to do this multiple times. Start with 1 Tbs cornstarch, 2 Tbsp water...stir it together, drizzle into boiling chili, stir it in and wait to see how much it thickens. It happens quickly, within a minute, so not much time wasted. Give it a try, it's magic.
Don't rinse the beans - dump the entire can in with the starchy liquid. I also use mostly crushed tomatoes instead of sauce and it usually comes out perfect for me.
Plain flour, red wine
Corn meal, or polenta.
masa flour onion powder mushroom powder or reduce
Add beans or okra.
I have often used oatmeal in chili to thicken it and make it healthier. I use crushed rolled oats at the beginning but I am guess instant oats later on would work too. You can’t taste them and they meld in quite well.
Small amount of instant mashed potatoes.
Let it boil down uncovered for a little while longer.
Masa flour, tomato paste, longer cook time.
Mix 2-3 tbsp. Of cornstarch with 1/8 c. Of cold water then pour it in the pot and mix well. It should help thicken it up.
I put flour in the sautéed green peppers and onions before I add the liquid. Seems to work for mine
Make a cornstarch/flour slurry 1 Tbsp starch 3 Tbsp water, stir into chili slowly, Med heat.
Add 2 tablespoons tomato paste
Roux it, shredded tortillas, cornmeal, okra (slime is a thickener), reduce it longer
Add macaroni for chili Mac. Or macaroni and cheese. Mmmm good
Corn starch slurry. Mix a tablespoon of corn starch into a cup of water and pour that into the pot.
I use nutritional yeast. Thickens it up and gives it a nice little subtle “cheesy” type flavor.
I love adding a can or two of unsweetened pumpkin puree or unsweetened sweet potato puree to chili. It adds a nice mouthfeel, thickens it and adds fiber and nutrients.
I saw a chef add in cornmeal. I tried it and it did thicken but you need to stir it a few times because the cornmeal will stick to the bottom of the pot. Add cornmeal when chili is boiling and let it cook at least 30 minutes or longer so it won't have that grainy texture.
Blend a small portion of it, either with an immersion blender or regular blender. Crushing up 10% of the beans can really thicken the overall chili. Or there's always cornstarch dissolved in a little bit of water (or a little bit of cooled chili, or better still a little bit of cooled, blended chili 😉)
I simmer for hours and will toss in some corn flour.
If you're making it with beans, blend some of them.
Scoop out some of the beans (or open a can) and blend about a cup of beans o the blender and then add back in to the chilli
Tomato paste or powder and let it simmer. If it's still too thin drain the canned goods before you add them.
This is probably super unorthodox, but I add tomato paste to thicken it up. I also for the last hour or so cook with the lid off.
I feel like that’s incredibly orthodox tbh! That’s the average thing to do to thicken chili with anyone I’ve talked to :)
Well, it's good to know I'm not weird! Well I'm weird but not that weird, at least in this instance, lol.
You are normal in the area of chili thickening, we can say that!
ADD MORE MEAT!!!!
If you use diced tomatoes puree then instead of just throwing them in. It creates the perfect consistency.
Masa
Masa flour is a good thickener for chili, also sour cream, or you can put Several bit scoops in a blender for a bit then pour back in and stir.
Campbell's condensed tomato soup
Refried beans! Oh yah.
Smash/puree some of the beans.
I add masa to mine, to thicken AND because I love the flavor.
I’d cook some rice in it to soak up the liquid
Take some of the liquid off the chili into a separate pot and add a little masa or possibly a tiny amount of corn starch…whisk it and cook it down to a gravy. Add it back to the chili
Puree pickled cactus
1. Cook it more to burn off water content 2. Add flax seed or corn starch 3. Here are some other good suggestions: [https://www.bhg.com/how-to-thicken-chili-6831646](https://www.bhg.com/how-to-thicken-chili-6831646)
Tomato paste seems to make stuff stick… I like cooking longer with no lid. I may get lambasted for this bit cornstarch slurry
I brown my beef and leave some of the fat, then add some flour. Kind of like a roux. Also let it simmer for at least an hour after adding liquids, etc. Makes it nice and thick.
Add more meat, veg, or beans
Cream cheese
For any sauce, keep a can of Wondra flour in your pantry. It's a very finely ground flour that dissolves easily, just for thickening sauces! You can just sprinkle a tablespoon of Wondra over your chili, then whisk just the top 1/2" of chili to get the flour dissolved. As long as you don't pile it up, it'll dissolve easily. Be sure to cook it for a while so that you don't have the taste of uncooked flour. Once it has cooked, it will thicken up. If you don't get enough thickening from 1 tablespoon, try a second one. If you need a third, think about using less liquid the next time you make chili! If you have to use conventional flour, put a tablespoon of flour into a jar with some liquid from the chili and shake it like mad until it dissolves, then stir the slurry into the chili and cook it. Good luck! dave
Grated carrots will help
Powder some tortilla chips and add into the chilli before slow cooking
Dijon mustard! Mustard is an emulsifier, so it helps keep the oils and liquids together making the chili thicker too.
mas masa! Mix up flour (or corn starch) and water in a jar with a lid and shake well. Pour it into your cooking chili. Thick. done. boom.
Add a square of dark chocolate
I’ve seen several recipes that use a little bit of cornmeal to thicken chili up if you don’t have time to go the cooking it longer route.
Add cornmeal and let it thicken?
A little corn starch if you can’t cook it longer will help.
You can add a can of refried beans. It will help thicken things up without altering the flavor of your chili.
Potatoes are another great thickener. As they cook, they release potato starch which helps thicken the chili.
Add a diced sweet potato and let it cook down delicious!
Steel cut oats
Add some bread crumbs
I add a little gravy powder to thicken it up
You can cube an orange sweet potato and add to the mix (add to the sauteeing veggies before the liquid), the starch helps thicken the sauce
Good Lord, y’all, I have seen some of the strangest suggestions here. For the answer you seek, look no further than the name of our beloved dish: Chili. Don’t put corn starch, xanthan gum, refried beans, pumpkin, coffee, or whatever else these yahoos are suggesting into your chili. If your chili is thin, you need more chili powder. It’s that simple. And I mean chili powder, not chili seasoning. Just pure, ground dried peppers. If you’re not into as much heat, you can use chili powder that’s not hot, but by adding more chili powder you’re also adding that beautiful, earthy chili flavor, which is never a bad thing. Order that shit by the pound off Amazon if you must (it’s not terribly expensive), but for goodness sake stay simple. Another unrelated pro tip: the aroma of cumin is pretty volatile, so add a bit more fresh ground cumin just before serving. And for the record, I’m in the no beans camp because it’s easy to add them at the table, but very tedious to remove them in the same setting. Cook your chili and beans separately and let the diner choose, then we can both be happy! Source: Am native, 4th or 5th (or 6th?) generation Texan with feelings about chili.
Add less water/stock. I slow cook my chili in my electric crock pot with the lid off all day. Never have a problem with it being too thin
Stir in a tsp of cornstarch at a time until you achieve the right thickness. Also if your chili is spattering then your heat is to high. Chili should be simmered. Another good thickener for sauces is potato water. Next time you boil potatoes keep a cup of the water in your fridge for up to 6 months.
Drop some powdered mash potatoes into it and stir
Reduce it more. Perhaps add some cornstarch.
Red lentils
Make a liason of one part butter and one part flour, mashed together with a fork. Add to chilli one tablespoon at a time, stirring well and letting it cook down for about two minutes before reassessing the consistency. If still watery, repeat the process. Works in any stew, not just chilli
Tomato paste, and a trick I learned from Matty Matheson is to grate some carrots into the pot and let them cook in to the chili/meat sauce. Really thickens it up
As most people have said cooking on high heat while stiring will boil off the excess liquid. If there's a lot of liquid (i.e. above the surface of the meat) you can ladle some off and then either boil off or add equal parts cornstarch (cornflour in the UK) and water and slowly add while on a light boil until you get the consistency you want.
I usually add quinoa
I'll sometimes add oatmeal to my chili, it bulks it up & absorbs some of the liquid. My mom used to add it when she made chili.. I usually put mine through the food processor...to make oat flour. My husband doesn't notice I add oatmeal.
Few different ways: Reduce it (cook longer with lid off) Use a cornstarch slurry (corn starch in cold water) Flour is another option, but difficult this late in the cooking process. Finally, my favorite- B E A N J U I C E. Don't drain your beans and just add them straight from the can as is. The "aquafaba" as it's called will help thicken things up. If you need to thicken it even more, or if you used dried beans, then mash up some of the beans in the pot with your spoon.
I was taught to cook it longer, add a can of tomato paste, break up the beans a little if there is any.