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Old 02-06-2010, 10:20 AM   #21
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Next time I need to thicken chili I will add some masa. How much is recommended to add at a time?
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Old 02-09-2010, 01:23 PM   #22
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Corn starch does the trick. Add a little at a time.
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Old 02-09-2010, 08:26 PM   #23
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When thickening with masa flour, I start with 1/8th cup (about 3 tbs.). Mix this with a little water to create a smooth slurry. Slowly pour this into the chili and allow to cook for about three minutes before adding more. This will give the flour time to absorb moisture and thicken. If you add dry masa flour, you take a chance at creating lumps. Depending on how much chili you made, the 3 tbs. of flour probably won't be enough. But it's a good place to start. Then, just add another couple tbs., again made into a slurry, and repeat as needed until the chili has the flavor and texture you desire. And remember, the chili flavor will have the added tortilla flavor added to it. You may, or may not want to add more herbs and spices after mixing in the flour. Taste, test, and correct the seasoning, the most esential skill a cook can have.

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Old 02-10-2010, 07:31 AM   #24
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Originally Posted by Goodweed of the North View Post
When thickening with masa flour, I start with 1/8th cup (about 3 tbs.). Mix this with a little water to create a smooth slurry. Slowly pour this into the chili and allow to cook for about three minutes before adding more. This will give the flour time to absorb moisture and thicken. If you add dry masa flour, you take a chance at creating lumps. Depending on how much chili you made, the 3 tbs. of flour probably won't be enough. But it's a good place to start. Then, just add another couple tbs., again made into a slurry, and repeat as needed until the chili has the flavor and texture you desire. And remember, the chili flavor will have the added tortilla flavor added to it. You may, or may not want to add more herbs and spices after mixing in the flour. Taste, test, and correct the seasoning, the most esential skill a cook can have.

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Thanks for that!
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Old 02-10-2010, 07:47 PM   #25
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Thanks for that!
My pleasure.

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Old 02-10-2010, 10:55 PM   #26
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I am no fan of thickening with masa. You do a chili with a lot of real ground chili pods and it will dull out the flavor like nothing else.
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Old 02-11-2010, 08:52 AM   #27
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I am no fan of thickening with masa. You do a chili with a lot of real ground chili pods and it will dull out the flavor like nothing else.
I've never heard this. What method do you prefer?
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