I am making chili and its turning out to be the consistancy of spaghetti sauce...help?

Question

I am wanting to make a thicker chili...how do i do this since i have it cooking already?

Answer 1

Add some more meat and/or vegetables :]
Maybe drain out some of the liquid.

Answer 2

Thickening - Many cooks thicken their chili with masa or wheat flour, or with corn starch. My recipes have plenty of chili pulp, so no thickening is required. I think thickening softens the flavor somewhat, which may be called for if you're feeding Aunt Edna. So, if you must, mix a tablespoon flour with 1-2 tablespoons cool water and stir into chili for last twenty minutes of simmer. (Repeat after ten minutes if still too thin.) Reader Scott Hudson says:

I found the best roux to be bacon grease and flour. Just use about 1 cup of grease and flour to thicken and stir into the boiling chili slowly until the chili ``seizes''.
Urk! I can already feel my arteries seizing! An alternative is offered by John Condon:
I have found if you throw some frozen french fries into your chili as it cooks, this will thicken your sauce. As the fries break down they release the starch in the potatos and this thickens the sauce without flour.

Answer 3

Do NOT add ANY Flour or Cornstarch or anyof that crap!!!
One answer I saw here said "Tomato Paste" Yes it helps a Little.. but Not for to make it thicker!
Make SURE YOU DRAIN MOST all Your liquids Keep them to a min. I use more because I like the flavor.
Dude! Cook that sucker SLOWLY... I mean Your lowest but still cooking setting... and leave it UNCOVERED and let the steam from the liquids rise and evaporate...
And NOW your cooking bro.....

Remember one thing the liquid from the fat of the meat WON'T evaporate, so just drain it away!!
All those flavors will come together as it thickens!

Answer 4

Authentic Texas Border Chili





We're not sure how authentic this recipe is but we like the combination of beef shank, scallions, peppers, sausage and seasonings.


Ingredients

3 Tomatoes,med
1 Onion,Burmuda,lg,fine chop
1/4 t Oregano,dried,pref. Mexican
2 t Paprika
5 Garlic cloves,lg,fine chop
4 lb Beef shank,coarse grind
1 T Lard,butter,or bacon dripins
4 Scallions,in bunches,chopped
5 Bell pepper(s)
5 Serrano chiles,fresh
1 lb Chorizo sausage or hot non-Italian sausage
4 Garlic cloves,med,fine chop
2 t Salt
4 T Red chile,hot,ground
4 T Red chile,mild,ground
3 T Cumin seeds
Beer
Water




Instructions

1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.


2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.


3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.

Answer 5

For thicker, mix a couple Tbsp flour/masa/cornstarch with a couple Tbsp water to make a slurry. Stir that in. Let it cook for a while to see if it sets up like you want it.

Answer 6

Add tomato paste until its right where you want it. Also letting it sit overnight will give it a thicker consistency

Answer 7

If you want it to be thicker, just add some flour or corn starch. Works for me!

Answer 8

I add tomato paste(no salt) like Steph.

Someone on Yahoo! also recommended a half tsp of cinammon for flavor. You gotta' try it!

Answer 9

if you want to add more carbs to your chili then add flour. otherwise i would stick to the tried & true - tomato paste.

Answer 10

If you have time, let it simmer with the lid off, it will thicken all by itself, just make sure you stir it so it doesn't burn