However, adding flour may diminish the flavor and will add more carbohydrates to the chili. Add Flourįlour is a flavorless classic thickener for chili, among other things. When potato starch is used to thicken a mixture, it does not give you a chalky, gritty, pasty aftertaste that many other thickeners do. To use this method, combine potato starch and liquid as you did for cornstarch. Potato starch is gluten-free and holds up to temp, and pH changes better than most gluten-free options. Potato starch is an alternative to cornstarch. It may add a milky color initially, that will become transparent as it cooks and thickens.Ĭornstarch won’t alter the flavor. (Scoop a bit of the broth out into a mug and add the cornstarch to it.) Ensure you whisk until there are no lumps, then stir the mixture into your chili, pouring it in slowly. To use as a thickening agent, whisk corn starch with either cold water or some broth from the chili.
Add CornstarchĬornstarch is a common thickener for many foods. To use xanthan gum, dilute a few tablespoons in cold water and then mix it into the chili. As of writing this article, xanthan gum cost about $1.00 per ounce, and it typically sells in 8 Oz. It’s not the cheapest ingredient, but not too expensive either. Xanthan gum thickens nicely, but fast, so be prepared to stir quickly for a short time. Shear-based means that you need the liquid swirling at blender-like speeds when you add it. Xanthan is a shear-based thickener, making it harder to use in chili versus other dishes. The best part about xanthan gum is that, unlike other items on this list, it won’t impact the flavor of your chili at all. Xanthan gum is a popular food thickener used in food items like smoothies. However, tomato paste also has some bitter, sour undertones that can be balanced out with a spoon of sugar. It will, nonetheless, provide zest and a tangy flavor to the dish. Many chili dishes are already tomato-based, so adding tomato paste will not substantially alter the taste. Gradually adding tomato paste makes it easier to mix in. To use, add about 6 ounces of tomato paste to start, then add 2 ounces every few minutes as needed towards the end of your chili cooking process. It not only improves the texture but also adds flavor. Add Tomato PasteĪ can of tomato paste may be used to quickly thicken your chili when desired. Each person has the option of how thick they want their chili to be. All you need is a handful or two of crushed chips or a sleeve of crushed saltines.Īdding chips or crackers after cooking/serving is useful when you have guests or are feeding a large number of people. They can actually be added while the chili is cooking as well. Add Chips or SaltinesĬhips or saltines are a great option if you want to thicken the chili after it is done cooking. It will not absorb as much of the liquid. If you want the graininess of cornmeal, but not as thick of chili, add polenta instead of cornmeal. You’ll notice that the chili will thicken just a little bit right after adding the cornmeal, and it hasn’t even been cooked yet! The cornmeal will start cooking, and as it cooks, it’s going to start thickening up the soupy chili and turn it into a nice thick and chunky chili. Cornmeal makes chili thicker by absorbing the extra liquid.Īll you need to do is add about a third of a cup of cornmeal to your chili while it’s cooking and stir it in. If you like to have a slightly grainy texture to chili broth as well as thickness, add cornmeal. The dried and powdered flour is called masa harina, which translates as “corn flour.” 5. Nixtamalization is a method of preparing corn that consists of soaking the grain in an alkaline solution, typically limewater.Ĭorn tortillas, gorditas, tamales, pupusas, and other Latin American dishes are produced using masa. Masa is a maize dough that comes from ground nixtamalized corn. It will have more richness, but still be hearty and delicious. It’s important to remember that adding masa harina will alter both the flavor and the texture of your chili. Add Masa HarinaĪ tablespoon of masa harina (corn flour) can be added to thicken chili. If you make chili without beans, then you probably want to choose a different method. This is specifically if you make your chili with chili beans. To keep the flavor, sprinkle a little extra pepper or cayenne to even out the recipe. They will be able to release their natural starches, which will aid in the thickening process.
To thicken the liquid, mash some black or pinto beans with a potato masher. Add More Beans (Thicken Chili with Mashed or Refried Beans) The reason this works is given more time, such as overnight or for several hours after cooking, ingredients in the chili, like meat and beans, will absorb all of the delicious flavors that are in the chili broth. And in my opinion, the chili tastes better the next day.
If you let the chili sit overnight and reheat it, it will thicken up a lot.
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