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Old 01-17-2010, 02:31 AM   #1
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Question How to thicken chili

Say I have left over chili from supper and want to have some of the chili in a wrap for lunch the next day...how do I thicken it so as to make it 'wrap-able'?

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Old 01-17-2010, 02:57 AM   #2
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Three great ways that I use:

1. add a couple tbs. of Masa Harina (corns flour used to make tortillas)
2. Break up a few fresh corn tortillas and stir into the cooking chili.
3. Add refried beans to the chili

Depending on the flavor you want, you can also thicken by stirring in grated cheese, a bit of flour-based roux, mixed with chorizo, or adding more veggies, or even rice.

Just a few ideas for you.

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Old 01-17-2010, 05:36 AM   #3
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Originally Posted by jessicacarr View Post
Say I have left over chili from supper and want to have some of the chili in a wrap for lunch the next day...how do I thicken it so as to make it 'wrap-able'?

The way I make my Chili it would not be a issue. I cook mine down till it is nice and thick.
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Old 01-17-2010, 09:59 AM   #4
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Use a slotted spoon to drain the liquid away from the solids. May work better if you heat the chili first.
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Old 01-17-2010, 10:20 AM   #5
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+1 Masa Harina
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Old 01-17-2010, 10:23 AM   #6
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You can always use a slurry of corn starch and water, mix it into the boiling chili.
Not as traditional as Masa, but will do the trick without adding any strange tastes.
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Old 01-17-2010, 11:07 AM   #7
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Another vote for masa harina. I have also been known to buy some pre-made polenta (the kind that comes in the tube shape) and use that to thicken chili.
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Old 01-17-2010, 11:30 AM   #8
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For some reason I've never had to thicken my chili (seriously!) but occasionally, just the opposite. I sometimes have to thin it. The only liquid that goes into my chili are the cans of zesty diced tomatoes and one 6 oz. can of tomato paste. That's it. I add the beef and spices and simmer in a crock pot for several hours. I may end up adding a 1/2 cup of beef broth, but not often.
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Old 01-17-2010, 01:53 PM   #9
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Originally Posted by jessicacarr View Post
Say I have left over chili from supper and want to have some of the chili in a wrap for lunch the next day...how do I thicken it so as to make it 'wrap-able'?
I'd cook some spanish/brown/dirty rice and then re-fire it with your left-over chili.
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Old 01-18-2010, 05:50 PM   #10
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Whether to thicken chili or not really depends on how you like your chili, and how you make it. A true bowl of Texas Red is dimply made with meat and spices, with maybe a touch of tomato. It is thick and rich without the need for any thickeners. If you make the kind of chili that is best known in my neck of the woods, then it is like chowder in texture, with a great tasting tomato broth, lots of beans and veggies, combined with meat and spices (and herbs too). It's served in a bowl, like soup. If you want to use the leftovers for buritoes, or with anything that needs a thicker consistancy, then you have to add something to thicken it.

I've made mine both ways, and other ways as well. It's all about what you like. Experiment with what everyone has said. There are no wrong answers in this thread. Just enjoy the process, and the experiments. Try making white chili, or changing the kind of meat you use. Try different kinds of beans. Add a bit of maple syrup to one batch. Add unsweetened chocolate to another. You will be amazed at how many ways there are to make great chili.

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