8 Easy Ways to Thicken Chili (2024)

FAQs

8 Easy Ways to Thicken Chili? ›

If your chili is too watery, there are a few steps you can take to thicken it: Simmer Longer: Continue cooking the chili uncovered over low heat to allow excess liquid to evaporate. Add Thickeners: Mix a small amount of cornstarch or flour with cold water and add it to the chili. Cook while stirring until it thickens.

If your chili is too watery, there are a few steps you can take to thicken it: Simmer Longer: Continue cooking the chili uncovered over low heat to allow excess liquid to evaporate. Add Thickeners: Mix a small amount of cornstarch or flour with cold water and add it to the chili. Cook while stirring until it thickens.

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

When your chili is too thick, it's easy to thin it out a bit. Just add some liquid. You can add beef, chicken, or veggie broth, or you can add a can of tomato sauce. You could add water, too, but it will dilute the flavor of the chili.

There's a secret ingredient that you should be using in your chili to make it wonderfully thick — and it's baking soda. It will also enhance the flavor of whatever you choose as the best type of meat for your chili.

It actually tastes amazing and gives chili even more texture. It also packs tons of extra nutritional benefits since it's a great source of fiber and is a much healthier option than adding things like flour or cornmeal for thickness. And if you want to make vegetarian chili, oatmeal is the perfect add in.

For quicker-cooking chili like this recipe, don't cover the pot. You want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly.

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

Our Everyday Life suggests that if you don't have cornstarch on hand, you can also use arrowroot or potato starch, as well as flour. But when using flour, be sure to simmer the beans for a little longer so the flour can break down and dissolve properly.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

What is the secret to making good chili? ›

Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

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.

If you want to keep things simple, take the lid off the pot. Simmer chili uncovered for 20-30 minutes to help reduce the liquid and encourage the mixture to thicken up.

Add beans or veggies.

Thick-cut root veggies will release their natural starches as they cook and help thicken the pot. Sweet potatoes, winter squash, and a regular potato all work. Adding more beans helps too. Thick, refried beans can do wonders for a thin chili.

Mix together water and cornstarch. Slowly add cornstarch mixture to red chile until the sauce thickens.

Add an acid to the recipe.

“You can add something acidic, such as lemon juice, lime juice, apple cider vinegar, or processed tomato products to foods to reduce the salty flavor,” says Edwards.