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Chili help

Posted: Tue Sep 10, 2013 8:22 pm
by Stacks
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

Re: Chili help

Posted: Wed Sep 11, 2013 9:07 am
by tex_toby
I use masa harina (corn flour) to thicken my chili and it only takes a pinch or two. A little goes a long ways.

Re: Chili help

Posted: Wed Sep 11, 2013 9:38 am
by BluDawg
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. :shock: 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 :dont:

Re: Chili help

Posted: Wed Sep 11, 2013 2:10 pm
by CypertJ
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

Re: Chili help

Posted: Thu Sep 12, 2013 10:06 am
by Red Farr
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.


Re: Chili help

Posted: Sun Sep 15, 2013 9:50 am
by Stacks
Thanks for the tips, if I can actually get a day off ill probably make some and try it. I appriciate it.