Currently making Chili & Its still very watery. Will it thicken up a lot when it cooks more?
2007-01-31 15:34:40 · 15 answers · asked by amber e 1 in Food & Drink ➔ Cooking & Recipes
Currently making Chili & Its still a bit watery...Will it thicken as it cooks more??
(Fresh out of flour also :o))
2007-01-31 15:42:28 · update #1
Slowly stir in flour, about a serving spoon for a gallon. Be careful not to let it lump up. It will be fine.
2007-01-31 15:38:01 · answer #1 · answered by Debbie T 2 · 0⤊ 0⤋
If you're left with too much liquid in your chili, there are numerous ways you can thicken it at the last moment. Some methods do alter the flavor slightly, but the difference is not usually dramatic. If you want to give your dinner guests the option of thickening their own portions or eating it as a soupy chili, there is also a final section of ways to thicken individual servings of chili. Keep reading to learn more about these methods in greater detail
2016-05-24 00:46:32 · answer #2 · answered by Anonymous · 0⤊ 0⤋
It might as you continue to cook it. You could always thicken it up by adding a bit of cornstarch mixed with a bit of water if you really think it's not going well. You may even add a bit of rice to thicken it up. Won't exactly be a chili as you know it, but it will still be nice. (Not too much rice though, maybe about 1/2 cup so it will soak up about a cup of liquid, 1:2 ratio usually works the best rice to liquid, that is.) Also, if you have any canned pinto beans (or whatever beans you used), whiz them with blender or food processor and add it to the chili, that should thicken it. Hope these ideas help you. Good Luck.
2007-01-31 15:44:45 · answer #3 · answered by foodoflovebaby 2 · 1⤊ 0⤋
Not sure what ingredients you have added - but if you have added tomato paste (concentrated tomato) then it will thicken up slightly.
Should it still remain runny, try stiring in a slurry of 2 tablesppons corn flour to 1 table spoon water... This will thicken it up.
Or for a gluten free alternative do the same with arrowroot flour
2007-01-31 15:39:34 · answer #4 · answered by Anonymous · 0⤊ 0⤋
When it reaches a boil that is all the thicker it will get. After that if you want it thicker throw in some cornstarch or flour and bring it back up to a boil to see if it is thick enough and repeat if you want. Make sure you cook it long enough afterwards to cook the flour taste out of the chili. Good Luck.
2007-01-31 15:39:07 · answer #5 · answered by foodguru 4 · 0⤊ 0⤋
You can always use a soup ladle to scoop out extra liquid. Reserve it. If the beans are almost done you don't want to over cook the pot to evaporate the liquid. But if the beans are not done and getting too thick you can add back some of the liquid. Also you can simmer it with out the lid to evaporate more.For next time reserve some of the liquid you want to put in and when you check on it you can add more liquid (tomato sauce,broth,water etc)
2007-01-31 16:02:18 · answer #6 · answered by drkshados 4 · 0⤊ 0⤋
You can put on low heat, uncovered and let moisture evaporate.
If you have a handblender give it a few quick turns in the pot, if you got beans in there it will chop them up a bit, release some starch to thickin up.
If you have some saltine crackers or little breadcrumbs,
I've even added barbque potato chips crushed up. ssshhhhh!
Thats a secret! LOL!
Good luck!
2007-01-31 16:45:33 · answer #7 · answered by destinyinvestments 1 · 0⤊ 0⤋
Add tomato paste or even a diced fresh tomato...I find that works quite well. Don't be afraid to let it simmer, uncovered for a while, it should thicken up
2007-01-31 16:09:31 · answer #8 · answered by Wanderer 2 · 0⤊ 0⤋
add parmesan cheese, or if you haven't added meat yet, take a cup and half out into a food processor, after blending put it back in the chili.
If you already put meat in it you can still do this but the pureed meat makes it a weird color
or instant mashed potato flakes!
2007-01-31 16:06:12 · answer #9 · answered by Jennifer P 2 · 0⤊ 0⤋
I actually like mine a bit watery. 8)
2007-01-31 15:51:21 · answer #10 · answered by MuZzZ 4 · 0⤊ 0⤋