How to Thicken Chili: 3 Causes of Thin Chili

Chili is a thick sauce consisting of meat, beans, and spices, although ingredients vary depending on location and personal preferences. Generally, the ingredients in a chili recipe can benefit from a longer cooking time to mingle the flavors. The best chili recipes allow for versatility in the ingredients and flexibility in the time necessary to produce the most flavorful result. Common kinds of chili include turkey chili, white chicken chili, and classic beef chili. In some places, like Texas, beans are not a part of the dish.

There are different ways to cook chili, depending on your preferred equipment—for example, a slow cooker, Dutch oven, pressure cooker, or stockpot—and the time you have available, as each method requires different levels of attention and cooking time.

While different factors contribute to thin chili, they all trace back to a lack of liquid evaporation, which can happen because of:

1. 1. Short cooking times: To make aromatic, thick chili, you need to cook your mixture low and slow. The heat absorbs the remaining liquid over time, so allowing your chili to simmer long enough will create a thicker consistency. Slow cooking your chili will also enhance its flavor, as the spices will have more time to marinate.
2. 2. 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. Add the necessary seasonings to maintain the original flavor of your chili.
3. 3. Too many fresh tomatoes: Many chili recipes incorporate fresh tomatoes to add color and flavor to the final dish. However, when heated, fresh tomatoes release water, which can thin your chili.

There are a variety of easy ways to thicken chili with basic kitchen ingredients. If your chili is thin, try one of these tips for turning your runny chili into a thick, flavorful dish:

1. 1. Simmer it longer: The simplest way to thicken your chili is to cook off the remaining liquid. Set your stove on low heat and remove the lid of your pot, letting the chili simmer for five to ten minutes, depending on how much liquid is leftover. When the chili reaches your desired thickness, turn the stove off and let it cool.
2. 2. Add cornmeal: Cornmeal absorbs excess liquid, so adding a tablespoon of it to your pot of chili will thicken the final result. Allow the chili to simmer for about ten minutes after you add the cornmeal. You can use polenta, arrowroot powder (a gluten-free vegetable root flour), or masa harina as a thickening agent if you don’t have cornmeal. In Latin American cooking, chefs use masa harina—a type of cornflour—to make tamales and tortillas. Cornmeal and masa harina will give the chili a slightly grainy texture, so this method is best when serving chili with crumbled cornbread.
3. 3. Add cornstarch or all-purpose flour: Cornstarch and all-purpose flour are common thickening agents that you might already have on hand in your pantry. Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch. If you’re using all-purpose flour, double the amount of water. Stir in the cornstarch slurry, evenly distributing it throughout the chili. Let the mixture simmer for ten minutes.
4. 4. Add vegetables: As the vegetables cook, they release starches, which work as a thickener that also absorbs the surrounding liquid. Adding small pieces of veggies, such as carrots, celery, potatoes, or onions, to your base will thicken the mixture and enhance the earthy flavor and taste of your chili.
5. 5. Add beans: Add beans to your chili to absorb any excess liquid. Mash the beans with a potato masher or spoon, as mashing helps the beans release natural starches and soak up the liquid. Large beans, such as kidney beans, black beans, and pinto beans, work best for thickening chili because they release more starch. When adding beans to your chili, taste and adjust the seasoning to ensure your chili remains balanced.
6. 6. Add oats: If you don’t have any leftover vegetables or beans, use quick oats to thicken your chili. Adding oats to your chili is also a healthy alternative to cornstarch and all-purpose flour. Simply add a tablespoon of quick oats to your chili, and after three minutes of cooking on medium-high heat, they will absorb the excess liquid.
7. 7. Mix in tomato paste: Using tomato paste as a thickening agent will give your final bowl of chili a tangy flavor. Add one can of tomato paste to your pot of chili, stirring the mixture and letting it cook on medium heat for about thirty minutes.
8. 8. Add corn chips: Add a handful of tortilla chips or corn chips to your chili if you don’t mind a crunchy texture. The chips will absorb extra liquid, resulting in a chili that has a nice bite to it.

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