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Old 01-09-2011, 03:36 PM   #1
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Chili Help

My chili is too thin( i like it really thick). I made it with beer tomato sauce and paste for the liquid base and its been simmering all day, the meat is fall apart tender but the sauce is far too thin for my taste. Should I remove remove the meat and crank the heat to reduce it, or add a thickener such as cornstarch?

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Old 01-09-2011, 03:37 PM   #2
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If you have cornflour, I'd use that or flour. Cornstarch if you have nothing else.
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Old 01-09-2011, 03:39 PM   #3
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You could add some flour a little at a time on medium heat until it's the consistency that you want. Stir often.
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Old 01-09-2011, 04:14 PM   #4
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I wouldn't use wheat flour. Like Andy said corn flour (masa) or cornstarch.

But it's best to limit the liquid up front. Use way less and add more if needed.
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Old 01-09-2011, 04:29 PM   #5
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If you make chili or other Mexican dishes often, this is an indispensable pantry staple. Masa Harina.

Product: More Products from Quaker - Specialty Items, Quaker Tortilla Mix, Masa Harina | QuakerOats.com

I would not use ordinary flour. Like Andy said, use cornstarch if you have nothing else.
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Old 01-09-2011, 04:48 PM   #6
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If you don't have Masa Harina (which, btw, I love but recommend you store in the freezer, I picked up 5 bags in MN in August--can't find it here, I had each bag in a separate plastic bin--one unopened bag ended up full of bugs--grrr), try tomato paste. If you want to stop the meat from being overcooked, I guess you could strain the sauce, simmer it with the tomato paste, and then mix all the strained ingredients back in.
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Old 01-09-2011, 05:24 PM   #7
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Quote:
Originally Posted by Gibb View Post
My chili is too thin( i like it really thick). I made it with beer tomato sauce and paste for the liquid base and its been simmering all day, the meat is fall apart tender but the sauce is far too thin for my taste. Should I remove remove the meat and crank the heat to reduce it, or add a thickener such as cornstarch?
The first I'd do is what you're suggesting, remove the meat and reduce the sauce. If not satisfied then go to Plan-B. Masa Harina would be ideal, if not available then I'd use arrowroot if any around, and if not, cornstarch.
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Old 01-09-2011, 05:53 PM   #8
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I have had a hard time finding masa harina in the past, but we do have polenta (already made in a tube) in supermarket. I have added that to chili as a thickener with success.
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Old 01-09-2011, 10:15 PM   #9
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I also made chili today and the only liquid I used was 1 (28 oz) can of crushed tomatoes to 2 lb beef and beans. I never add any other liquid and my chili is never thin.


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Old 01-10-2011, 03:37 PM   #10
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If you can't find masa use crushed tortilla chips, works like a dream...
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