I want to make a thick chili soup recipe that is not neccessarily thick with ingredients, but that has a thick sauce. Does anyone have any ideas. I use tomatoe juice and crushed tomatoes as a base.. Should I also use tomatoe sauce? Or should i use a roux? Any suggestions please.
2006-10-30 06:30:44 · 5 answers · asked by ladynredisme 1 in Food & Drink ➔ Cooking & Recipes
Substitute tomato paste for the tomato juice. Also, cook uncovered for the last third of time to cook. If you have time, cook the chili 1 day in advance. It will naturally thicken after cooking and cooling. I got best answer once for the same question. She tried it and was very happy.
2006-10-30 06:36:23 · answer #1 · answered by Anonymous · 0⤊ 0⤋
You can thicken it with tomato paste to as thick as you want it.
2006-10-30 06:39:46 · answer #2 · answered by Thomas S 6 · 0⤊ 0⤋
I use all of above + stewed tomatoes green peppers and noodles.not many I also use 1 can kidney beans= a little tangy a little sweet but everyone comes back for 2Nd's. or 3Rd's.
2006-10-30 06:44:59 · answer #3 · answered by I'm Jerry 4 · 0⤊ 0⤋
both are ok or you could puree your own tomatoes another way to thicken is to add some cooked cold mashed poatoes to thicken
2006-10-30 06:50:25 · answer #4 · answered by cymrukarl 2 · 0⤊ 0⤋
corn starch thicken
2006-10-30 11:57:29 · answer #5 · answered by iamblessed 6 · 0⤊ 0⤋