The Texas BBQ Forum

Quick question for u chili aficionados. I love making chili year round because well, in south texas there is no winter. I have tried adding flour to my chili to make it thicker and it still comes out real soupy (sp?). I tried not putting so much broth in but I just can't get it the consistency I'm lookin for. Any tips would be appreciated. Thanks

I use masa harina (corn flour) to thicken my chili and it only takes a pinch or two. A little goes a long ways.

I use Masa as well. I also don't use much chili powder I like to use dried chilies and soak 'em in hot beef stock then pass through the blender with just enough of the soaking stock to make a thick puree that I push through a Sive. The pastey puree goes in with just enough of the stock to get the consistency I like. Then I add some water & let it simmer until it tightens up again, this way you control the heat, flavor and moisture content.
I have also Pureed a can of Ranch Beans and added that if I didn't have any Masa. I know ,I know.... No beans in the chili, but it works and adds flavor too. If you can't see them it give you plausible deniability

That does it Dawg, we just can't be friends anymore.

+1 on the masa, definitely the way to thicken you your chili.

Don't be a closet bean head, go ahead and put some beans in your chili and be proud

If I need to thicken mine I use a combination of masa harina and corn starch. When I used masa only was too much corn flavor losing beef flavor.

Chilies, raw or roasted, I seed'um run'um through a chopper for texture. The small pieces add their flavor differently to the dish.

Red

Thanks for the tips, if I can actually get a day off ill probably make some and try it. I appriciate it.