Chili question ~ Is this weird?

[YT2095]

another idea that will help thicken it, and it`s one I have used several times, is to open another can of pre-cooked kidney beans and mash them up and add that.

you can even use a can of Baked beans too if you wanted, it does work well :)

[GB]

You can also throw in a handful or two of crushed tortilla chips to thicken up a chili.

[YT2095]

Originally Posted by GB

You can also throw in a handful or two of crushed tortilla chips to thicken up a chili.

actually yeah, that works real nice too! even if you don`t bake it after.

[Callisto in NC]

Originally Posted by Uncle Bob

Miss Calli...Cornstarch is an excellent thickening agent. It is almost tasteless if allowed to cook for just a few minutes. However, if cooked too long it will breakdown and the thickening will reverse. Next time use some of your Masa Harina...It has a flavor like nothing else that is perfect in Chili!! Yum!


Have Fun & Enjoy!

Not a fan of Masa Harina in anything but tamales & tortillas. Not sure I'd want it in my chili.

The pot is too big for my sink. I just put it in the fridge, cranked the fridge up, and it was fine. I put it on for a bit longer this morning and I've been lucky that it hasn't broken down. It's perfect, flavorful but not hot just for hots sake. Could be hotter, but I think that would be for heat and not flavor, so what would be the point. Hopefully the corn starch won't break down.

[Callisto in NC]

Okay, now I think I'm bummed and paranoid. How long does this reverse breakdown think take? I put it back on the heat this morning and just took it off so it's got a while to cool. It looks fine right now. What about reheating? I freeze this for long periods of time for use throughout the year.

[auntdot]

Just found the thread but Uncle Bob nailed it.

Cornstarch is a great thickener, but it breaks down rapidly with heat.

[Callisto in NC]

So what's going to happen? It's been on the heat for several hours and it's still thick? How long does this break down take?