What Are The Best Chili Thickening Techniques? Know The Top 10 Ways!

Chili is a filling stew cooked with chillis, beans, and occasionally meat. It’s finest served on a cold day and is a terrific way to stay warm. It’s a hearty stew. To ensure that those flavors blend correctly, you’ll often need to thicken or reduce them before serving.

Adding beans, masa harina, polenta, cornflour, and boiling are the most acceptable ways to thicken the chili.

The 10 best chili thickening techniques

Let’s look at each strategy in further depth and learn more about it.

No. 1 Masa Harina

Masa Harina, a corn flour commonly used in Latin American cooking, is an excellent technique to thicken the chili. It’s also used to thicken a variety of other dishes. If you’ve ever cooked corn tortillas from scratch, you’re probably familiar with Masa Harina. It differs from corn flour in that it is more delicately ground.

Thickening, on the other hand, takes some time. As a result, wait for it to boil for 10-15 minutes before adding more. Start with a spoonful of Masa Harina and an equal amount of water.

Continue to whisk until the chili has thickened. If you still want to thicken after around 15 minutes, do so. Then, using a teaspoon or two of water, add another teaspoon or two.

Masa Harina can be found at practically any supermarket or specialized store. What’s the best part? Make handmade corn tortillas with the remaining Masa Harina.

No. 2 A paste made from tomatoes

This paste is a must-have in any kitchen. It’s thick and rich, and it thickens a stew when it’s cooked down with it. It thickens stews and sauces and is especially good in chili since it adds a depth of tomato flavor to the dish. Add roughly two tablespoons to your chili, stir to combine, and then reduce for a few minutes. If you want your chili to be a little thicker, add extra tomato paste.

No. 3 Cornstarch

Cornstarch is a common thickening additive since it can thicken various fish, from sweet to savory. It has no flavor and works quickly once your stew is boiling.

To ensure that your stew does not become overly thick, start by adding tiny amounts at a time. Two teaspoons of cornstarch dissolved in water and half of the chili should be added to the pot and stirred vigorously. You should start seeing effects right away, and you can always add more if you want.

No. 4 Increase the number of beans

Chili already contains beans, mainly kidney beans, noted for thickening stews. Any bean will do - white beans or chickpeas, although kidney beans are the most popular in chili.

If you wish to thicken your stew, add some more beans and bring it to a boil. Your chili will thicken gradually. The beans will also serve to enhance the flavor of your dish. And the fact that there are more beans than the recipe calls for, will go unnoticed.

No. 5 Cornmeal

Cornmeal is finely powdered dry corn that can thicken chili, but keep in mind that it will not dissolve. It will absorb some of the flavors and improve the flavor of the chili, as well as thicken it significantly.

Add a quarter cup of cornmeal to the chili and cook for 15 minutes. Cornmeal adds a nice texture to chili and might even help it stand out if you add other ingredients.

No. 6 Potatoes

Potatoes are a terrific starch that almost everyone has in their pantry. Because you can cut them into small pieces and cook them, they’re perfect for thickening chili. They’ll release some of their starch and absorb some of the chili’s tastes, thickening and heartening the dish. It is also a good option if you don’t have enough beans for the dish because the potatoes will provide starch and fill it out.

No. 7 Flour

You can use flour to thicken the chili. Because flour is readily available and will not alter the flavor of your chili, this is an excellent option.

It is also a terrific method to thicken any dish. In the same way, as you would cornstarch, add flour to your dish. Toss in around two tablespoons of flour with the same quantity of water as your chili. It isn’t as effective as cornflour. However, if you continue to cook for another 10 minutes, your chili will thicken dramatically.

No. 8 Tortilla chips

Although it may seem strange, chili is frequently served alongside tortilla chips, which you can also use to thicken it.

You can accomplish it by breaking them up and stirring them in for a few minutes. They will absorb some of the liquid and taste, assisting in the thickening of your chili. They’ll also give your dish more taste without taking away the chili’s essence. Saltine crackers or potato chips can also be used as a replacement.

No. 9 Cheese 

Some people like to top their chili with cheese and sour cream. Did you know, though, that you may also use it to thicken chili?

Cheddar or mozzarella are the best cheeses to use. They’re both mild, but they have a flavor that goes well with chili.

Stir in a few tablespoons of shredded cheddar and allow it to melt, which will thicken your chili while also adding flavor.

No. 10 Simmer

One of the simplest methods to thicken chili is to leave it to simmer.

Remove the lid, reduce the heat to low, and stir occasionally. Not only will your chili thicken, but you’ll notice a much richer flavor in it as well. The only drawback is that it will take longer than just adding other ingredients.

It would usually take approximately half an hour. You will, however, be left with a delicious chili having the consistency you desire.

FAQs

Without the use of flour or cornstarch, how can you thicken chili?

You can thicken chili in various ways without flour or cornstarch.

To thicken it up quickly, add some beans. Other starches, such as potatoes or tortilla chips, can be used in place of the potatoes.

Remove the top and cook the chili over medium-low heat for 20-30 minutes, stirring often. It will thicken the chili without the need to add any more ingredients.

What should I do if my chili has become too watery?

There are several options for thickening your chili if it is too watery.

Cornstarch, flour, other beans, or tomato paste, and simmering it on medium to low heat for a time to let a part of the liquid evaporate are some of the more efficient methods.

Is it true that chili evaporates as it cooks?

Chili does evaporate as it cooks.

Suppose you let your chili simmer for an extended amount of time. In that case, it will thicken naturally, and the flavors will deepen. If the viscosity of your chili is too thick, you may easily add extra water to thin it out to your preference.

What is the most acceptable chili secret ingredient?

Liquid smoke is a fantastic chili secret ingredient. Chili already has a little smoky, spicy flavor, and adding liquid smoke will enhance that flavor even more. It’s also an excellent ingredient to use if you’re having chili with barbecue because it enhances the barbecue flavor.

What is the best way to thicken white chili?

On the other hand, white chili is cooked with chicken and is typically creamier. As a result, it doesn’t have the same flavor profile as traditional chili.

However, you can thicken it in the same way that regular chili is thickened. To thicken your chili, use cornstarch, flour, masa harina, and beans, and make sure to use white beans instead of kidney beans in your white chili. To thicken white chili, you can’t use tomato paste. However, all of the other thickening agents on the list will work.