Here's How to Thicken Chili for a Comforting Meal (2024)

FAQs

What is a good thickener for chili? ›

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

Mix in a scoop of cornstarch, all-purpose flour, or oats.

For 1 tablespoon of flour, use 2 tablespoons of water. No slurry is required for the absorbent oats; simply stir in 1 to 2 tablespoons. In all cases, allow the chili to simmer for 5 to 10 minutes more, and you should notice it thicken up.

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

If your chili recipe doesn't already call for cornmeal, you can stir it into the pot at the end of the cooking time. Usually, 1 to 2 tablespoons of cornmeal are all you will need to get a nice, thick texture.

Polenta

Both polenta and cornmeal are corn-based ingredients. While the starches absorb extra liquid, they give chili a grainier texture, which tastes like cornbread crumbles.

Simmer Longer

One of the easiest ways to thicken chili is to simply increase the cooking time.

For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce. Add the puree or sauce in place of the tomato paste and cook, stirring constantly, until the puree or sauce has reduced and thickened. You'll have a similar deep, savory flavor.

Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions. Stir the paste occasionally to prevent burning.

Do you simmer chili with the lid on or off? ›

Chili can be cooked uncovered or covered, but both are preferable. Chili cooked uncovered will thicken and reduce in liquid, making it a more hearty dish. When covering your chili, you will keep the heat in and prevent it from boiling over.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Add beans or veggies.

Thick-cut root veggies will release their natural starches as they cook and help thicken the pot. Sweet potatoes, winter squash, and a regular potato all work. Adding more beans helps too. Thick, refried beans can do wonders for a thin chili.

When your chili is too thick, it's easy to thin it out a bit. Just add some liquid. You can add beef, chicken, or veggie broth, or you can add a can of tomato sauce. You could add water, too, but it will dilute the flavor of the chili.

Sometimes after a long simmer, your chili will taste wonderful be maybe missing one little thing you can't figure out. Try a tad bit of vinegar or a squeeze of lime! The acidity in vinegar & limes bring a good roundness to the pot and binds all the flavors together.

Another great thickening agent is dairy, whether heavy cream, milk, sour cream, or even shredded cheese. You'll want to incorporate these ingredients on low heat. With the heavy cream or milk, you'll add that to your whole pot of chili before serving.