Food & Wine Ground >> Chili Thickening Agent. The Best!

10/17/11 1:27 AM

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Mullet @ Heart 19 Member Since: 1/1/01 Posts: 49419

I realize I'll probably get blasted by all the purists, but the best thickening agent for chili is canned refried beans. A few small scoops to thicken it a little bit, or a whole can to turn it into paste. Seriously. I won't use anything else anymore. None of the traditional thickeners (word?) contribute to the flavor. And the threat of lumps is present if you use flour and don't do it right. Just keep in mind that it will stick to the bottom if you're not careful.

10/17/11 4:03 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
Pito Chueco 7 Member Since: 12/24/08 Posts: 1279	Masa? You have ignored this user.

10/19/11 8:27 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
Mullet @ Heart 19 Member Since: 1/1/01 Posts: 49444	I know! But no. You have ignored this user.

10/27/11 1:11 AM

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alpo 6 Edited: 10/27/11 1:10 AM Member Since: 1/1/01 Posts: 54377

I don't use a thickening agent anymore.  If you cut back on your liquid, you don't really need it.   I usually do something like: 3-4 lbs cubed beef 4 roma tomatoes 4-6 large peppers... anaheim, bell, poblano, etc. 2 medium onions 1 bunch cilantro 1 tbsp cumin a few tbsp chili powder 2-4 roma tomatoes 24 oz beer 1-2 c water 4 beef boullion cubes or equivilant salt/pepper to taste Simmer for 4 hours.  If you want beans, add them after about the 3 hour mark.  If it's still pretty loose after 4 hours, then go ahead and add a masa flour slurry, but it's almost never necessary.  I'm not just talking out of my ass here.. I have won several chili contests with zero thickeners.  This is also in Texas, where the judging is brutal.  Too many people add it like it's part of the process, but it should really just be last minute adjustment when necessary.     You have ignored this user.

10/29/11 2:22 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
CR1chard 7 Member Since: 1/1/01 Posts: 8727	I cook my chili for over a day - the ground brisket I use (amongst other cuts of meat) almost liquifies, thickening the chili. I'll use a really dark roux if it needs to be a little tighter, but I usually don't have to You have ignored this user.

10/31/11 10:11 AM

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Mit 12 Edited: 10/31/11 10:14 AM Member Since: 1/1/01 Posts: 18189

I make mine really thick...lots of beans, lots of meat....but to thicken it when I need it...it's tomatoe paste. I have noticed a few receipes adding beer into chilis which I haven't really done(I have cooked off some beer when browning meat....may have to start. Incidentally...what sort of beer we talking? Anything interesting or just some bland macro beer? I like cooking off a porter or stout generally when I add it to beef. You have ignored this user.

10/31/11 12:49 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
CR1chard 7 Member Since: 1/1/01 Posts: 8735	I only use Stone Smoked Porter in my chili You have ignored this user.

11/3/11 2:04 AM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
Mullet @ Heart 19 Member Since: 1/1/01 Posts: 49453	Definitely dark. I use a local Utah brew called Polygamy Porter (seriously, that's what it's called). You have ignored this user.

11/11/11 3:44 AM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
shootfightermike 740 Member Since: 1/1/01 Posts: 124240	You have ignored this user.

11/11/11 5:25 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
Mullet @ Heart 19 Member Since: 1/1/01 Posts: 49479	Correct me if I'm wrong, but we seem to be talking about two different versions of "thick". One thought is to just have less liquid, as alpo mentioned. That probably won't result in a much thicker liquid, will it? I'm talking about thickening the liquid, regardless of how much or little there is. You have ignored this user.

11/20/11 12:36 AM

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alpo 6 Member Since: 1/1/01 Posts: 54397

Yeah, I guess that is true.  I prefer less liquid.  It depends on how the whole thing shakes out, though.  If I want to jump the gun and serve it early or if there's more liquid than anticipated, then I'll add a masa slurry to thicken it.  I try to keep chili as simple as possible, so I'll skip the thickener if at all possible.   One distinct advantage in skipping starch is that it can't be scorched.  As soon as beans or flour are added, it has to be stirred frequently and/or the heat has to be turned down or it will burn on the bottom of the pot.  Otherwise, you can boil the shit out of it for hours with little or no interaction.   You have ignored this user.

2/22/12 4:06 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
Bat21 68 Member Since: 1/1/08 Posts: 6141	Flour? Starch? Ugh. Neither belongs in a good chili, IMO I usually add Guiness Stout to mine. You have ignored this user.

2/22/12 4:09 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
shootfightermike 740 Member Since: 1/1/01 Posts: 127650	ttt You have ignored this user.

6/22/12 12:42 AM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
shootfightermike 740 Member Since: 1/1/01 Posts: 130479	ttt You have ignored this user.

7/5/12 6:14 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
BaldTony 109 Member Since: 12/12/02 Posts: 18772	Can you use some sort of hydrocolloid as a thickener? Much better than flour You have ignored this user.

7/5/12 7:36 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
shootfightermike 740 Member Since: 1/1/01 Posts: 130767	tom paste 4 the win You have ignored this user.

7/17/12 3:39 AM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
melancoholic 4 Member Since: 7/11/12 Posts: 7	cook em the night before. the meat stuff breaks down and turn into a thick soupy liquid... stuff. which makes the chili all thick. You have ignored this user.

8/22/12 3:43 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
jaydub Member Since: 8/14/02 Posts: 15546	use a little xanthan gum if you want it thicker. You have ignored this user.

9/1/12 7:35 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
BaldTony 109 Member Since: 12/12/02 Posts: 19236	jaydub - use a little xanthan gum if you want it thicker. Weigh the Chilli and add about 0.2% of that weight of the gum. Will stop if being too rubbery, but will still thicken it quite a lot. ie if you have 500g of chilli, use 1g of xanthan gum. It really is miraculous stuff. Doesn't affect the taste. You have ignored this user.

9/7/12 12:50 AM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
Mullet @ Heart 19 Member Since: 1/1/01 Posts: 50340	You have ignored this user.

10/1/12 12:31 AM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
fearOfABlackPlanet Member Since: 7/25/08 Posts: 4028	i use refried beans as well, if i don't care about it being healthy sometimes i use masarepa You have ignored this user.

1/24/13 5:43 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
mikehotel 1 Member Since: 12/8/09 Posts: 296	I use tortilla chips, works great You have ignored this user.

1/26/13 1:15 AM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
Mullet @ Heart 19 Member Since: 1/1/01 Posts: 50498	Tortilla chips? Process, please? You have ignored this user.

2/7/13 3:02 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
Big Pun 2 Member Since: 1/1/01 Posts: 31069	I use masa You have ignored this user.

3/9/13 10:35 PM	Ignore | Quote | Edit | Warn Admin | Vote Down | Vote Up | Delete Post
MiloTheDog 17 Member Since: 7/4/12 Posts: 37	I use crushed saltines to thicken it up. Over 4 hours the crackers completely disintegrate and thicken up nicely. You have ignored this user.

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