Have you ever looked forward to eating a pot of chili that’s been simmering for hours, only to lift the lid and find it’s more like soup? I have, and it’s not fun. The good news is there’s a quick and easy fix that brings it back to the stewy, traditional consistency that I, and most people, prefer. It’s masa harina, the same corn-based flour used to make corn tortillas and tamales. Here’s why I think it’s a great fix.
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How To Thicken Chili With Masa Harina
Adding masa harina to a pot of chili that is a bit too thin or soupy doesn’t simply absorb the liquid; it actually helps to thicken the dish. I won’t bore you with too many sciency details, but essentially it works by releasing starch into the liquid, preventing separation and ultimately creating a thick, creamy consistency. Beyond thickening up your chili, it also adds a hint of Tex-Mex flavor without changing what you love about your recipe.
To ensure the best results, follow these steps. While you’ll likely be adding it to a pot of hot chili, it’s worth noting that you should not add masa harina to cold leftovers. The starches need to be heated before they can be released—otherwise, they’ll just clump up.
From my experience, I find that one tablespoon for every four to five cups of chili works best. I start by warming up about a half cup of chicken or beef broth (or scooping an equal amount of liquid out of the pot) and stirring in the masa harina. Then, I create a slurry by whisking until the corn flour dissolves before gently and thoroughly incorporating it into the chili.
Even if my chili has been simmering for hours and my stomach is urging me to dig in, I don’t. Instead, I let it cook for another 10 to 15 minutes, which allows the starches to release and cooks away the raw flavor. This waiting period also helps me figure out whether I need to add a little more masa harina, or if I’ve already reached my desired consistency.
One More Quick Trick for Thickening Chili
While adding masa harina to a pot of watery chili is an effective way to thicken it up, I have another tip that helps. Similar to the way that corn flour releases starch, so do beans—so tossing the cooking liquid from canned beans into the pot is an excellent way to start thickening your chili right from the start.
Read the original article on Simply Recipes