How To Thicken Chili With Starches Effectively
Chili is a great addition to different kinds of recipes. The spicy flavor brings up the best flavor of the dishes. The recipe of making chili is so easy to follow. However, it is quite difficult to master how to make it perfect.
Sometimes, you get excess chili liquid. If this happens, you can always resort to different ways on how to thicken chili. In this how-to-article, you will learn how to use different ingredients to successfully thicken your chili without altering too much of its flavor.
The most common ingredient to use for thickening your chili is flour. One great thing about flour is that it is very easy to find in almost any store. For every one cup of chili, you can use two tablespoons of flour to thicken it.
Follow the golden steps below:
Remember to use the right measurement of flour. If you use too much, then it could make your chili tastes dull and sour. Starches, including flour, will add a little gloss to your chili liquid’s appearance.
Use Cornstarch Slurry
Another ingredient you can use for thickening your chili is cornstarch slurry. You can just use a tablespoon of it. It is already enough to make your chili thicker.
The steps for using cornstarch slurry to thicken your chili are the following:
Use Masa Harina or Cornmeal
Both the cornmeal and the masa harina resemble flour. However, they do have strong corn taste as the cornmeal is directly made out of corn while masa harina has strong taste as it is made out of dried hominy, which is still a corn product that processed on a masticating juicer and then processed or other tools.
Due to this, using either of the two can alternate the taste of your chili liquid.
Others say that the taste of corn complement the taste of chili well. Thus, they love to use either of these for thickening chili liquid. However, there are some people who argue over it.
Thus, if you do not like corn taste or if you do not know what the preference of those who will eat, it is much safer not to use cornmeal and masa harina.
While arrowroot is not as easy to find as flour and cornstarch, it is still available almost everywhere. It can also be used to thicken your chili.
All you have to do is to follow the steps below
Letting the Chili Reduce
If you are not a fan of adding anything to your chili, then it is best to just let it reduce. You won’t need anything except the chili itself. All you need to do is to remove the lid of your pot and cook the chili a little longer than the usual. You can use either low heat or high heat.
If you bring up the temperature, then you could finish in 30 minutes. However, if you choose to cook it on a low temperature, you would take up to 60 minutes. Whichever you choose, be sure not to let the chili reach the boiling point.
The process of evaporation is what makes the chili thicken in this step. Removing the lid of the pot is an important step as it is what maximizes the effect of evaporation. If you use this method of thickening chili, the resulting chili will have a stronger, more concentrated flavor. This is perfect for those people who really love pure chili flavor.
Are you now confident about thickening your chili with starches? Which starch do you think will work the best for your preference? Now, you can add more chili flavor to your food not just by the best pepper mill, but also with the classy chili sauce.
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