What Is Chili?
Why Is My Chili Thin?
Other tricks from our Test Kitchen call forpantry staplesthat tackle the task quickly without diminishing flavor.
Credit: Jason Donnelly
Be patient, and the chili will get thicker with time.
Masa harina (an instantly binding corn flour) also works beautifully for absorbing liquid.
Test Kitchen Tip: Avoid coarse-ground cornmeal orpolentaas they can lend a grainy texture to your chili.
Credit:Kelsey Hansen
For 1 tablespoon of flour, use 2 tablespoons of water.
No slurry is required for oats; simply stir 1 to 2 tablespoons of the grains into the chili.
In all cases, you should notice the chili thicken up after simmering for 5 to 10 minutes more.
Credit:Kelsey Hansen
Dice 12 to 1 cup of extraroot vegetablesto add to the mix.
These sturdy veggies will need additional simmer time to release their starches and become tender enough to spoon.
That additional time on the heat will also help reduce liquids and develop the flavors in your chili.
Credit:Kelsey Hansen
The resulting chili should be richer, more tangy,andthicker.
Stir this bean mash into the chili and let it simmer for 5 to 10 minutes longer.
Once you’re pleased with the flavor and texture, ladle it up and dive in.
Credit:Kelsey Hansen
Your chili is thick enough when it has the same consistency of a stew.
Credit:Kelsey Hansen
Credit:Kelsey Hansen
Credit:Kelsey Hansen
