How do you thicken chili?

There are several ways to thicken chili, depending on your preferred texture and how much time you have:

Quick Methods (5-10 minutes):

* Cornstarch slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir into simmering chili for 1-2 minutes, stirring constantly until thickened.

* Flour slurry: Similar to cornstarch, but use 2 tablespoons of flour instead.

* Tomato paste: Stir in 1-2 tablespoons of tomato paste for a richer flavor and thicker consistency.

* Chili powder: A sprinkle of chili powder can help bind the chili and thicken it slightly.

Longer Cooking Methods (15-30 minutes):

* Mashed potatoes: Add a cup or two of mashed potatoes to the chili for a creamy, thick texture.

* Beans: Using a variety of beans, especially starchy ones like kidney beans, can help naturally thicken the chili.

* Ground meat: If using ground meat, cook it longer to release more fat, which will help thicken the chili.

* Cook it down: Allow the chili to simmer on low heat for a longer period, allowing the liquid to evaporate and the chili to thicken.

Tips:

* Start small: Add thickeners gradually, stirring constantly, until you reach your desired consistency. It's easier to add more than to thin it out.

* Don't overcook: Overcooked chili can become too thick and pasty.

* Taste as you go: Adjust seasoning and thickener as needed.

* Consider the other ingredients: The type of beans, tomatoes, and other ingredients will also affect the chili's thickness.

Ultimately, the best way to thicken chili is the one that suits your taste and preferences. Experiment with different methods until you find one you love!