topic Re: Chili Question in Recipes

Chili Question

rms1954 — Wed, 14 Oct 2020 18:51:35 GMT

I usually make from a package of seasonings using a mild flavor. I decided to try it from scratch. It required a can of chopped tomatoes and a can of tomatoe sauce. I prefer a thicker creamier sauce and this looks watery to me. It's been cooking for four hours now in a slow cooker.

Can I add just a can of tomatoe paste to thicken it?

Re: Chili Question

graciesjoy — Wed, 14 Oct 2020 19:05:48 GMT

I'm not usually one to participate in these forums but thought I'd try to help you with your chili question. I'd transfer the chili to a stock pot and "cook" it down on the stove stirring frequently to be sure it doesn't get too thick. For this reason, I don't like slow cookers for chili and spagetti sauce because it seems to get watery. Think along the lines of making your own tomato sauce where you have to cook the water off the tomatoes in order to actually get sauce. Either way, I'm sure it will taste good on this beautiful fall day. Good luck.

Re: Chili Question

Q-Checker — Wed, 14 Oct 2020 19:06:16 GMT

If you have it on hand (or can find it), I suggest adding a can of crushed pumpkin to thicken the chili and add a bit of a harvest flavor to it. It sounds a bit odd, but it really works to make a hardy chili. Also, you might think about adding extra (drained well) beans. I usually use a jar of tomato-basil sauce and drain any add red tomatoes well.

Re: Chili Question

Kachina624 — Wed, 14 Oct 2020 19:06:50 GMT

@rms1954 Where chili is concerned, you can add anything you wish. I never make it the same way twice, using whatever tomato products I have on hand. To thicken, I'd probably add some cornstarch to cold water, dissolve and add to the pot. Taking the lid off and simmering will also thicken.

Re: Chili Question

Mellyg — Wed, 14 Oct 2020 19:13:40 GMT

I agree @Kachina624 ; I've found that it will thicken with the lid off. When all else fails, cornstarch always works!

Re: Chili Question

4kitties — Wed, 14 Oct 2020 19:21:26 GMT

Masa harina makes a wonderful thickener for chili.

Re: Chili Question

Travone — Wed, 14 Oct 2020 19:27:48 GMT

You can also add some rice.

Re: Chili Question

dancingwoman — Wed, 14 Oct 2020 19:29:41 GMT

I also use masa harina to thicken both red and green chili...also remember as you cook down the chili the flavors and seasonings will be more concentrated so maybe wait to add more salt etc. if you think it needs it...DW

Re: Chili Question

henderson — Wed, 14 Oct 2020 19:42:08 GMT

I also use a can of tomato paste.

Re: Chili Question

Desertdi — Wed, 14 Oct 2020 20:10:39 GMT

I have always used instant mashed potato flakes to thicken soups, stews, etc.

Re: Chili Question

NicksmomESQ — Wed, 14 Oct 2020 20:51:08 GMT

@rms1954 I make chili from scratch quite a bit. When I want it thicker I add either a 1/4 cup flour or pancake mix . Then I take the lid off for 30 minutes.

Re: Chili Question

ScarletDove — Wed, 14 Oct 2020 21:13:20 GMT

@graciesjoy wrote:
I'm not usually one to participate in these forums but thought I'd try to help you with your chili question. I'd transfer the chili to a stock pot and "cook" it down on the stove stirring frequently to be sure it doesn't get too thick. For this reason, I don't like slow cookers for chili and spagetti sauce because it seems to get watery. Think along the lines of making your own tomato sauce where you have to cook the water off the tomatoes in order to actually get sauce. Either way, I'm sure it will taste good on this beautiful fall day. Good luck.

@graciesjoy I am with you on your suggestion. Never do spaghetti sauce or chili in slow cooker, always cook in a pot on stove top as low as possible after all ingredients in pot. To cook down, lid off or tilted, to keep more watery, keep lid on. I always keep lid on tilted but my spaghetti and chili is usually thicker with ingredients, they always cook down with slow simmer over a couple hours. I would not add anything to the chili for additions will change flavor; its thickness or wateriness depends on what ingredients/veges/meat, etc added. I add beans near end of cooking, last 30+ min which thickens it a bit more.

Re: Chili Question

rms1954 — Thu, 15 Oct 2020 02:04:09 GMT

Thanks for all the suggestions. I went with the flour to thicken.

It also had chopped onions, carrots, and celery and two kinds of beans. Honestly I prefer the packaged seasoning from McCormick. I do like that the ground beef came out softer. But it tasted bland to me. My husband said it was good. My taste buds and appetite have been off for about a week. I had a horrible congestion deep in my throat so it could be that also. I didn't eat much of it.

Re: Chili Question

wismiss — Thu, 15 Oct 2020 02:11:55 GMT

When I make chili, I add a can of tomato soup (as is). It makes the chili thicker and adds a wonderful taste. Sometimes I make the chili thicker for chili dogs by using crushed tomatoes rather than diced or whole tomatoes and the tomato soup keeps the consistency just right for chili dogs.

Re: Chili Question

peachesncream — Thu, 15 Oct 2020 02:53:55 GMT

@rms1954 wrote:
Thanks for all the suggestions. I went with the flour to thicken.

It also had chopped onions, carrots, and celery and two kinds of beans. Honestly I prefer the packaged seasoning from McCormick. I do like that the ground beef came out softer. But it tasted bland to me. My husband said it was good. My taste buds and appetite have been off for about a week. I had a horrible congestion deep in my throat so it could be that also. I didn't eat much of it.

I used to always make chili from scratch, but recently I discovered a chili mix that we really like:

It's called Carroll Shelby's Chili Kit (yes, it's by the race car driver!).

We really like it. You can adjust the heat to fit your preference. It comes with a packet of spices, and also a packet of masa flour (for thickening, if you want).

I found it at our local Target.

Re: Chili Question

Sooner — Thu, 15 Oct 2020 03:12:41 GMT

I am a big fan of Wick Fowler's 2 Alarm chili seasoning! It comes with the ingredients in separate packages so it makes a great rich chili and you can make it hot or not! Ir also has a little masa to thicken it.

If you like milder chili I think Williams chili powder is very good.

Also, I found that dried onion flakes work better in chili than real onion. It doesn't get watery and seems to have better onion flavor.

Re: Chili Question

lolasgaga — Thu, 15 Oct 2020 04:04:40 GMT

I always add a can of pumpkin to my chili as well it helps thicken it and adds extra fiber . I add a dash of cinnamon as well.

Re: Chili Question

wagirl — Thu, 15 Oct 2020 15:07:13 GMT

usually if you let the chili cool, it thickens up too. and I think a slurry made from masa flour would work too--would add a nice flavor to it.

Re: Chili Question

depglass — Thu, 15 Oct 2020 15:28:01 GMT

I would add another can of diced tomatoes, draining off the juice first. I don't do it every time, but adding a can of refried beans will thicken it nicely. When I do this I use an envelope of taco seasoning instead of normal spices. DD recommends Lawry chili seasoning but I haven't found it locally yet.

Re: Chili Question

lork — Wed, 11 Nov 2020 19:42:34 GMT

Years ago I ate some really good chili in a small out of town restaurant. When I ask what was in it, they said the usual ingredients AND BULGUR. I've found adding about 3 T of bulgur, really seems to give body to my chili.