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Question by ~*Cinderella*~: How do I thicken this chili recipe?
I make a chili with ground beef, canned chili beans,water, ketchup, brown sugar plus some spices. Its always more of a soup. I’ve been trying many different things to thicken it including using less water and adding tomato soup. Do you have any ideas to thicken it?
Best answer:
Answer by Liz
A can of tomato paste will thicken it right up
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very nice
i shit myself
Lol. Love the mushroom danger music. Thanks. I’m so going to make this. Subscribed too
This looks more like mushroom gravy
2lb of mushrooms???
I would defo try this out
Made it. I think a thick version of this would be a really good sauce, kind of like I made it.
Chef John’s a waterbender!!
I thought he was going to say they get their energy from fertilizer
This video reminds me of my line cook days
Just made this… Brilliant!
Mushroom soup is the best shit ever
When really thought Chef John was gonna say mushrooms get their energy form shit/stool/fertilizer/soil whatever hahahaha!
Chef john, there is slight error to your way of thinking! 😛 if they dont get light of the sun, there where does the moon get it’s light from?? huh huh? 😛 hah nice recipy thoo, would this work with shitake mushrooms aswell?
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i jumped when i heard that music!… the moon lol
This recipe was AWESOME!!! Such a hit with my family. Everyone loved it including myself. Thank you for a wonderful recipe.
Maybe not getting energy from the moon but mushrooms do have chitosan in their cell walls just like insects.
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junior cheff.
My mom copied this recipe for me in the hospital its really good great recipe!!!
Looks so good but it seems pretty hard to make :/
Tried it last night and what a great recipe … especially when you are down with flu! thanks Chef John
This is a fantastic recipe. The only thing I changed from yours is that held out some mushrooms after the sauté, chopped them finely and stirred them in after the puree, as my family likes some texture in there. But this is just perfect, and thanks to you, no more of that Campbell’s crap!
did he use any butter at beginning? If so, how much? I didn’t catch that on video
vegetable stock
you can add flour or some starch like potato starch but i dont know what that will do to the recipe. you could also try some like curry powder.
All you have to do is raise the heat level and leave the pot lid off. Let it come to a boil while you stir it and let the excess liquid evaporate. Stir often to not scorch the batch of chili on the bottom of the pot. You could also add some shredded sharp cheddar cheese to help thicken it as it is.
Next time, don’t add the water until you are done!
try cornmeal or potato flakes. you really should use tomato paste instead of ketchup.
Add tomato paste instead of the tomato soup. Tomato paste is a thickening agent and it will absorb a lot of the extra moisture. Tomato soup is just a tomato base and water. And, it will make the chili soupier.
If you don’t have tomato paste, you can stir a forkful of corn starch into the water before adding it. This will thicken it up, too, as it cooks.
tomato paste should work, if it doesn’t, stir about 3TBS corn starch into the same amount of water until it is blended well. Then stir it into your chili. Hope this helps.
Skip the water and ketchup entirely and add a can of diced tomatoes, with or without peppers. Simmer till thick. It also will be thicker if you make it a day ahead. And go easy on the sugar
I make my chili with ground beef, tomato sauce, kidney beans – drained, and part of a package of Chili Mix powder. It isn’t too thin. I think the juice from the canned chili beans and the water are what gets you into trouble and cause a thin chili.
For just hubby and I, I use 1 can kidney beans – drained, 1 can of tomato sauce and one can of diced tomatoes – drained along with the ground beef and chili seasoning mix powder.
Hope that helps.
Add cornstarch or flour. A tablespoon or two will do just fine.
Real authentic Mexican Chili is made with diced beef, and has a very thin liquid base. More like stew or thick soup.
reduce the amount of water that you use as a start
depending on what you want you can also increase the amount of brown sugar (not much or it will caramelise) and counteract the sweetness with more spices.
Tomato paste or whole tomatoes (added near the end so they almost saute) and other vegetables like peppers or if you don’t mind them aubergines (sliced and roasted first) can also help to thicken a chili.
don’t add water, the canned chili should have enough “sauce” in it
or you can mix a little flour into the water to thicken it.
ketchup and brown sugar sounds more like a baked beans recipe.
i make chili with canned pinto beans (drain and save juice) lean
ground beef or turkey, chili powder (gebhart’s brand), garlic & onion powder, cumin, flour.
brown ground beef, add spices and flour, (the flour will make it thick. add beans and stir. when it comes to a boil it will thicken, if too thick add some juice saved from canned beans until desired consistancy. adjust seasonings to your taste and simmer for 30 – 60 mins
this sounds crazy but there is a place called Zippy’s here in Hawaii and they use peanut butter to thicken their chili. It sounds nuts but it’s really popular. You can even order it online!