i make the best chili... seriously... However, I would like to make a pot today that is not as thick. I think that because I use tomato juice as the base, that it might be too rich/thick. What can I do to make it more 'thin' without sacrificing flavor? Should I use Water to thin it down or some other base??? ideas?
2006-10-08 03:24:18 · 15 answers · asked by skobie 2 in Food & Drink ➔ Cooking & Recipes
After you brown the meat, add a can of beef broth. Then add everything else as you normally do.
2006-10-08 03:34:21 · answer #1 · answered by Jen 6 · 1⤊ 0⤋
I say use a can of chopped or diced tomatoes, this will give you the tomato flavor, as it becomes a sauce but with less thickness.
Also I add a little bit of water with 1 chicken or beef bouillon cube dissolved in it.
2006-10-08 10:39:56 · answer #2 · answered by wanna_help_u 5 · 0⤊ 0⤋
Keep the lid on, less of the liquid will evaporate. That might be your biggest problem.
If that doesn't do the trick, I would add water or more tomato juice--if you don't add TOO much you won't "water it down." If you're going to go the stock route, use a paste like "Better than Bouillion" so you can control the saltiness, ie. add a couple cups of water but only a small teaspoon of the flavored paste.
2006-10-08 10:32:06 · answer #3 · answered by Kim S 2 · 0⤊ 1⤋
Add 1 pint of beef stock made from a cube. You can then let it simmer until you get the correct consistency. I use chopped tomatoes rather than just the juice.
2006-10-08 11:08:37 · answer #4 · answered by quatt47 7 · 0⤊ 0⤋
I use chicken stock, or beef stock if you have beef in your recipe. Use the low sodium so you can control the saltiness.
Another thing you can do is don't cook as long so the tomato juice doesn't reduce (boil and thicken).
2006-10-08 10:27:38 · answer #5 · answered by jasemhi 2 · 1⤊ 0⤋
Add a lg can of whole tomatoes with juice to thin it.
2006-10-08 10:30:25 · answer #6 · answered by Smurfetta 7 · 1⤊ 1⤋
A beer. Seriously. 1 can of beer always goes in our chili, and my husband's is the best. :)
2006-10-08 10:50:52 · answer #7 · answered by chefgrille 7 · 0⤊ 0⤋
Have to agree with the beef broth or chicken broth, not water though.
2006-10-08 10:40:18 · answer #8 · answered by porkchop 5 · 0⤊ 0⤋
try a vegatable stock...cook all your peels l/o veggies onion skins carrot tops and what ever veggie even leetuce use it to thin reduce to you get a nice flavor and strain...you can also use a mirepoix...to make the stock.....then add you juice...mirepoix is diced onions,carrots and celery sauteed then liquid added and reduced to make a stock....
2006-10-08 10:39:22 · answer #9 · answered by d957jazz retired chef 5 · 0⤊ 1⤋
Water will thin it down just fine. Try adding a little tabasco sauce to it.
2006-10-08 10:25:38 · answer #10 · answered by Nick 2 · 0⤊ 1⤋