The Texas BBQ Forum

i made some chili for my first time and thought i followed the recipe but the sauce is really runny. i am not sure if that is how it is suppose to be but i like it a bit thicker what would you recommend using to thicken it up some?

Thanks all

do you have any masa flour ? not sure if some reg flour would thicken it up or maybe some cornstarch

Cook it down slowly ------ I don't like using masa or other thickeners. Watch your liquid as you cook. Only add what you think is needed, and add as necessary. It' easier to add than it is to reduce!

I sometime use masa, but like Jack said cook it down if you have the time. I really don't think you can over cook chili. As long as it doesn't burn. CF

If you don't have any Masa, and don't have the time to cook it down. I tried one of Alton Brown's chili recipe (with some adjustments... I just can't do lamb!). He used a cup of crushed tortilla chips. The basis, they are Masa (corn meal) based. Crush them up and us as needed to desired thickness. Just don't put them all in at once. Maybe 1/2C. then stir in and wait 15 minutes to see how it thickens.

Chop up a small corn tortilla and toss it in. After about 30 min at a simmer the chili will thicken it up a the tortilla breaks down. I do that when I run out of Masa Harina. Or crush a small hand full of tortilla chips into crumbs. They work also .

i would just simmer it.... slowly to thicken it.

If you do use masa, a little goes a LONG ways. Start off with a pinch and give it a minute. You can always add more, but you can't take it out.

I just went and looked at three different cans of chili and here's what they use:
Campbells Roadhouse: Modified vegetable starch.
Wolfs: oatmeal and TVP
Staggs: TVP, Soy protein concentrate, masa harina.

TVP Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya meat is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil.[1] It is quick to cook, with a protein content equal to that of the meat, and contains no fat.

Fun side fact.....I have all of these things in my pantry except for modified vegetable starch (maybe I haven't looked there for MVS either).

thanks for the help i used corn starch and it did the job, next time i will add liquid a bit slower

Also, the longer you cook the chili, the thicker (and better tasting) it will be. I cook mine all day long when possible.

All great ideas


Depending on what U want - as far as taste, calories n just rich flavor makes a difference in the end results to a recipe.


Letting it cook down slowly n watch'n it does not burn is great or add some Tomato PASTE when adding the tomatoes in the pot n still let it cook slowly n cook down to rick full flavor n consistency.

Tomato "sauce" will thicken also- but not as much as thick as tomato "paste" does - I use Hunts