Thickening Chili tip??
I make homemade chili and want to use leftovers for chili dogs. I don't like doing this because the liquid soaks into the hotdog buns. Anyone have a tip for making it thicker?
Forum Discussion
- I'd just simmer it in a pan uncovered on low heat, stirring now and then. Won't take long for some of the liquid to evaporate.
- Tomato paste
Flyfisherman128 wrote:
Tomato paste
Ding, Ding, Ding! Winner!!!
Very easy to use a little more tomato paste to get you to a thicker finished product. Don't forget some of the more exotic ingredients like Cocoa powder, Coriander, coffee, dark beer and brown sugar all of which along with the more traditional goodies go into my Chile.
:B- Potato flakes will do it without adding flavor and blends nicely. For a gallon of very loose chili add 1/4 cup flakes stirring thoroughly. Let it simmer for 5-10 minutes and check viscosity. If still too soupy add more flakes a tablespoon at a time.
For smaller amounts of chili add a tablespoon at a time and wait 5 minutes to check the thickness. Add more if still too soupy, waiting 5 minutes between each tablespoon until you have the desired viscosity. - Tomato paste
- Masa, which I believe is cornmeal.
- I think the solution depends a lot on how runny the chili is. If it was super runny, I think I'd try to strain some of it. If it was semi runny, cornstarch or maybe an immersion blender might push it to the right consistency.
- Drain the chili with a slotted spoon, and heat it in another pan with corn meal to thicken. Do it without a lid, and use a slotted spoon to serve it on the buns.
- Refried beans.
- tapioca?
