Chili recipe question?

Question

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.

Answer 1

tomato paste will do the job

Answer 2

No, not a roux. That's too much trouble and, besides, it's not even Mexican. The best & easiest way to thicken chili it is to add Instant Masa Harina. I've used that many times, & always with complete success. Except one time when I overdid it. It's a type of Mexican corn starch.

You can use as much tomato sauce as you like, but tomato sauce isn't a thickener. Some chili purists say they don't use tomato sauce, but I am also a purist and I use as much as I dang please! There is no end to the arguments as to how to make the perfect or ideal chili. The real secret is (but don't tell everybody) that you can make it just about any way you like, depending on what you have available. (You don't think the old cowboys worried too much about such fine points, do you? That's a laugh. Ha!))

If you're using 2 pounds of beef, you will probably need about one heaping tbsp of Masa Harina to thicken it. Use more, if it looks like it needs more. If you can't find Masa Harina, then use cornstarch, the same way any good old cowboy would. If you have neither, then use Zatarain's gumbo file (powdered sassafras) as a thickener the way the Cajuns do it), or whatever else might strike your fancy. (Remember, you are in charge here.). Another good tip is, for each 2 pounds of beef you use, also put in, about 1/2 pound of bacon, cut up into little bits with your scissors.

Answer 3

well' i live in India now adays and let me tell u something about my tastes.
Tomato sauce and tomato paste is very important to give u a taste for a pure tomato soup and even that sounds okhey when u said that u use tomato juice and crushed tomatoes as a base. Some onions will also add a taste in u'r soup and please don't forget to give it a taste of my delecious onions. u must also add some pepper and salt according to u'r taste and u can even add some meat to as some yummy soft solid ingredients of u'r soup if u want to.
Any how i more better in making the indian food than any of the soups but wish u goodluck and have a nice time making and eating the soup (one of my favourite semisolid foods).

Answer 4

Use tomato paste with the crushed tomatoes. Then adjust the thickness with the tomato juice, if needed.

Answer 5

use tomato paste as well as tomato sauce but to make a thick chili add some corn flour to thicken it but that's a secret dont tell anyone else OK. lol

Answer 6

Using tomato paste is a good way to thicken any tomato based sauce.

Answer 7

EASY ONE-POT CHILI

1 1/2 lbs. ground beef
1 large onion, chopped
1 can tomato juice (NOT V-8)
1 large can diced tomatoes
3 cans dark red kidney beans
chili powder
salt and pepper

Brown ground beef with salt and pepper and chopped onion; drain. Add tomato juice, tomatoes (go ahead and throw in the juice from these cans, too) and beans, with liquid. bring to simmer, then add chili powder until it turns a rich, reddish-brown color. Allow to simmer for a while longer, then taste. If it doesn't have enough kick for you, add more chili powder, or use what I use; A few splashes of habenero sauce. If all you can taste is the tomatoes, add a little more salt, or a few pinches of table sugar.

TEXAS CHILI

2 lb very lean ground beef or diced chuck steak
7 T chili powder
1 T ground cumin
2 t paprika
1 onion, finely chopped
2 t salt
1 1/2 t cayenne pepper
2 T masa
1 8oz. can tomato sauce
1 15oz. can red beans (optional)
1 15oz. can tomatoes(whole or diced, drained) optional

Brown ground beef and drain. Stir in tomato sauce and 2 cans of water. Mix all ingredients except cayenne pepper and masa. Simmer 30 min. Add as much pepper as desired. Mix masa and 1/4 c warm water. Add to chili and stir well. Add Tomatoes or beans if desired. Simmer 20 min.
Of course, feel free to add more or less pepper. I usually serve it over rice or with tortilla chips, sometimes both. Enjoy ;)

EASY TASTY CHILI

1 lb. ground beef
1/2 onion (diced)
1 can rotel tomatoes
1 pkg. chili mix (any kind)
water as directed on chili mix
1 can baked beans (any kind)
shredded cheddar or mexican cheese

Brown ground beef with diced onion until done. Drain off excess grease and rinse with hot water if needed.
Chop Rotel tomatoes in the blender (optional). Add tomatoes, chili mix, and water to the beef and cook down for about 5 minutes or so. Add beans and continue to cook until beans are warm.

Individually sprinkle with cheese and serve with crackers or cornbread.

Serves: about 4-6

Answer 8

use a mild chili powder -- when the dried pepper hits the sauce it expands and should thicken it. traditionally chili is thickened with corn flour if you want to go really thick. you can get it at most latin grocery stores or the latin section of grocery stores in states with latin populations. you can just add it -- it doesn't clump like white flour so you don't need a roux.

Answer 9

The chili that is in competitions uses ancho chili pods instead of tomato. Meat, onion, peppers, is about all there is in what they consider "authentic chili" which I find disgusting.

You should probably get one of the chili kits at the store, and if you want it thicker than that, add some flour or cornstarch.

Oh, an I like beans in my chili, which is another no-no to those aficionado types.

Answer 10

Use tomato paste, as that will thicken it up. You can also simmer it without a lid on to evaporate some of the liquid to make it thicker.