Whether you're craving comfort food on a winter night or hosting a game-day party, you can't go wrong with chili. It's hearty, delicious, and endlessly customizable. And while the dish is relatively easy to make, there are times when you might end up with a soupy and thin result.
Luckily, there are several ways to thicken chili and reduce the excess liquid, as proven by these expert-approved tips and tricks.
Simmer Longer
One of the easiest ways to thicken chili is to simply increase the cooking time. Simmer your dish for an additional 20 to 30 minutes, uncovered, stirring it occasionally, says Traci Weintraub, chef and founder of Gracefully Fed, a meal delivery service and restaurant in Los Angeles. Simmering it for longer will also help intensify and blend the flavors, she adds.
Add Beans
If your chili contains beans, use a fork to mash them against the side of the pot. This will add body to your chili, according to food stylist and recipe developer Riley Wofford. "Mashing releases the starch [in] the beans, and it only takes a minute or two to start working," she says.
If your chili is currently bean-free, consider adding some to thicken things up. Just be sure to properly drain the beans, as extra liquid from canned versions will only thin your chili further, says Weintraub. Not a fan of these legumes? Consider adding lentils, which have a similar effect, she says.
Use All-Purpose Flour or Cornstarch
All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate. "Transfer some warm liquid [from the chili] to a separate bowl. Whisk in the flour or cornstarch, then slowly stir it back in the pot," advises Wofford. Bring the mixture back to a boil, which will "activate" the ingredient, instantly thickening the dish.
Whether you turn to flour or cornstarch, Wofford suggests using a small amount to start. You can always add another round of slurry if the chili is still too thin.
Add More Vegetables
You can never go wrong with additional vegetables, such as potatoes, carrots, or mushrooms. In addition to making your chili recipe chunkier and heartier, the vegetables will release starches as they cook, helping thicken the liquid. Weintraub is partial to diced bell peppers. "They add flavor, but don't get lost in the mix, as onions [or] garlic might," she says.
Mix in Cornmeal
Another easy way to thicken chili is to add 1 to 2 tablespoons of cornmeal. According to Wofford, the ingredient will soak up the hot liquid, creating a creamy texture (like cooked polenta). Cornmeal will also add a pleasant corn flavor, which pairs well with common chili ingredients like bell peppers, tomatoes, and chili powder.
FAQs
In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.
What can I add to chili to make it more soupy? ›
In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.
How do you make chili a little more watery? ›
Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili.
What can you add to chili to thin it out? ›
When your chili is too thick, it's easy to thin it out a bit. Just add some liquid. You can add beef, chicken, or veggie broth, or you can add a can of tomato sauce. You could add water, too, but it will dilute the flavor of the chili.
How do you thicken chili without carbs? ›
A low-carb thickener for chili could be xanthan gum or glucomannan powder. Both of these are low-carb, keto-friendly thickeners that can be used in small amounts to thicken chili without adding carbs.
How to thicken up beans without cornstarch? ›
Purée the beans.
Remove a quarter of the beans from the soup and purée them in a blender or food processor. Add the puréed beans back into the soup to thicken it. You can also use an immersion blender or potato masher to purée a portion of the bean soup.
How do you get rid of too much liquid in chili? ›
Mix in a scoop of cornstarch, all-purpose flour, or oats.
For 1 tablespoon of flour, use 2 tablespoons of water. No slurry is required for the absorbent oats; simply stir in 1 to 2 tablespoons. In all cases, allow the chili to simmer for 5 to 10 minutes more, and you should notice it thicken up.
What is the best liquid to put in chili? ›
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
What is the secret to making good chili? ›
Rumi Spice's top tips for making chili:
- Brown the Meat.
- Don't Forget Vegetables.
- Elevate with Extra Flavor.
- Only Add Flavorful Liquids.
- Opt for Dried Beans.
- Season Early and Often.
- Add Some Acidity at the End.
- Top It Off.
For quicker-cooking chili like this recipe, don't cover the pot. You want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly.
Place the chiles on a medium/hot griddle and roast them for 3-4 minutes. Turn often to prevent burning. Remove from griddle and place them in a bowl and cover them with hot water. Soak for 20-30 minutes.
What makes chili taste like chili? ›
Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
How do you thicken chili quickly? ›
"Transfer some warm liquid [from the chili] to a separate bowl. Whisk in the flour or cornstarch, then slowly stir it back in the pot," advises Wofford. Bring the mixture back to a boil, which will "activate" the ingredient, instantly thickening the dish.
Why is my chilli so thin? ›
Too much stock: Although chicken or beef stock adds an earthy flavor to chili, it can result in a watery mixture if you use too much. To fix this issue, add more solid ingredients, such as veggies, meat, and beans, or let your chili cook longer.
How to fix chili that has too much cumin? ›
Adding more tomatoes or beans can help to neutralize the flavor of cumin and make the chili taste better. Likewise, you can also add a sweetener like sugar or honey to tame the heat. You can also squeeze in some lemon or lime juice in order to tamp down the cumin flavor along with using sweetener.
Can you add water to chili to make it thinner? ›
For a thinner chili, you can add a bit of water.
How to thicken red chile sauce? ›
Mix together water and cornstarch. Slowly add cornstarch mixture to red chile until the sauce thickens.
What if my chili is too salty? ›
Add an Acidic Ingredient
It won't reduce the sodium level of your dish, but adding an acidic ingredient, such as lemon juice, vinegar, or even a tomato product, can neutralize the saltiness of a dish. Start with a dash or a squeeze, stir well to combine, and give it a taste before adding any more.
