How can u thicken chili.?

Question

Mine looks like soup instead of chili.Should I drain some of the liquid off?Or add cornstarch mixed with the tomato juice in it?

Answer 1

Cooking it longer with the lid off should help a bit. The beans are starchy and should thicken it naturally. If it's still way too runny, you can try the cornstarch method.

Answer 2

mix a tablespoon of cornstarch with about 1/3 to 1/2 cup of COLD water mix it up and pour in your chili while it's hot. Give it a minute or two to thicken, if it's still soupy for your taste repeat the process. If you don't have cornstarch, you can substitute flour, but cornstarch would taste better in chili. =)
Also letting it simmer for awhile will let a lot of the water content evaporate.. just depends on how quickly you want your chili.

Answer 3

use a mixture of cornmeal and water; add during last ten-15 minutes of cooking time for chili, until it thickens. NOT TOO MUCH or you'll have mush n' beans, A cup of cornmeal would thicken a big pot of chili, make sure it's mixed well and stirred into the simmering broth.
I like the texture, look and taste of cornMEAL in chili, I just checked and noticed no other answers called for that. The crushed beans work, but I often add a can of re-fried beans to chili, as my chili recipe doesn't call for beans.

Answer 4

If you have some extra beans, take those and mash 'em up really well with some of the liquid from the pot. add the mashed bean mixture and it will be good. You can try and boil the whole pot without a lid until the liquid reductes (this would be my second choice if you don't have beans). Lastly....would be to crush crackers REALLY FINE to thicken it up, or maybe you can toast up some stale bread to thicken the sauce. It will taste fine as long as the pieces are really small, and you only add a small portion.

Answer 5

The only thing I would do is to let it simmer with the lid off.
I usually let my chili simmer the whole afternoon, it thickens it up & improves the flavour.
As a last resort I'd add some more beans....
Or you could just serve the chili on rice! That'll soak up a lot and disguise the liquidy-ness!

Answer 6

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RE:
How can u thicken chili.?
Mine looks like soup instead of chili.Should I drain some of the liquid off?Or add cornstarch mixed with the tomato juice in it?

Answer 7

I use Robin Hood Easy Blend flour and mix cold water with it, you don't need alot of flour but if the chili is really hot it should thicken immediately. Don't use to much flour to begin with it's easier to add more than to have to thin it again.

Answer 8

Yes cornstarch mixed in a cold liquid works. But if you have beans in it they should thicken it if you cook it a little whle (an hour or two). i have eaten soupy chili served over rice.. If you drain off liquid you take away all the spices you put in, when you started the mix.

Answer 9

There are 2 methods often used by professionals:
1. using a thickener like cornstarch - but this will affect the flavor
2. REDUCING - letting the mixture simmer (not boil) without a lid to let the liquid evaporate and the mixture is the desired thickness.

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Bon appetit! ; )

Answer 10

I never thicken my chilli...I make a big pot of it and let it simmer on the stove for 5 or six hours stirring occasionally.

I find the a thickening gives it a pasty flavor.

Chilli is the best comfort food to me. I have made one big pot already this fall. Yummo!