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/ck/ - Food & Cooking

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5726490 No.5726490[DELETED]  [Reply] [Original]

/ck/ what can I do to thicken my chili? I thought it would cook down, and it did... But it's been six hours and it is still really watery. I'll post the recipe next pay (Too lazy to do it from my phone)

>> No.5726497

>>5726490

Well this is why you normally cook chili with the lid OFF so it concentrates as it cooks, but yeah...too late for that now.

Mix up some cornstarch with a little bit of cold water. Add to the chili. Bring to the heat on the stove (you need boiling hot, not what you can get out of a crock pot), then when it's about to boil it will thicken.

>> No.5726504

>>5726490
>'ll post the recipe next pay (Too lazy to do it from my phone)

Why would we want the recipe for watery chili?

>> No.5726507

For a chili you want it boiled down, not thickened- if you use thickeners you're not going to end up with a flavourful dish.

I'd put it in a big-ass frying pan on the stovetop and crank the heat to force some of that liquid out. Next time, consider draining off some of the liquid from / precooking whatever you put in there that made it so watery.

>> No.5726511

>>5726504
so we can diagnose what went wrong.

>> No.5726513

>>5726511

I'd put money on unstrained canned tomatoes

>> No.5726527

1 24oz can of tomato sauce
1/2 pint of Red Stripe
1 can drained kidney beans
1 can half drained pinto beans
2 cans diced tomatoes (Not drained)
2 medium sized green bell peppers
1 large onion
4 habenero peppers
1 lb hamburger meat
A handful of bacon slices (I figured why not)
A few spices, chili powder, garlic powder, yellow curry, and salt. I was going to wait for it to boil down before I really started seasoning so I didn't over season.
so I realize I most likely put in too much liquid, but what's a good way to thicken this?

>> No.5726541

>>5726513
OP here, yup that was it.
>>5726497
>>5726507
See normally when I cook chili, I do it on the stovetop... but my roommate is always bitching at me about how I should just use the crockpot and it's so easy and I just cook it overnight. I was skeptical but willing to try. Alright. I think I have a pot big enough to rescue this.

>> No.5726547

>>5726541

Crockpots are great, but a lot of them require the lid to be off to keep heat in which means you'll lose less liquid. Just make sure to drain all the canned stuff thoroughly next time and you'll be fine OP.

>> No.5726548

>>5726511

you can see that from the photo. Lid on, crock pot. It never got the opportunity to evaporate and concentrate the flavors

>> No.5726559

>>5726527
Way too much fucking tomato, especially the sauce.

I like the texture of tomatoes in my chili so throw maybe one drained can in, but it's still more of chili pepper and meat stew than a spicy tomato soup.

>> No.5726581
File: 2.44 MB, 4160x3120, 1408927883277.jpg [View same] [iqdb] [saucenao] [google]
5726581

THERE IS NO WAY THIS WILL GO WRONG. (Reducing to a dinner.)

>> No.5726586

>>5726507
>For a chili you want it boiled down
Boiled?
Simmered, surely?

>> No.5726590

>>5726581

dammit OP, do it in batches so you don't get goo everywhere

>> No.5726593

>>5726527
If you have beans in it, a good way is to crush the beans with a spatula on the side of the pot. The resulting mush will thicken the chili nicely.

>> No.5726595

>>5726581

Divide up into multiple pots on multiple hobs. That gets you more surface area and more heat, it will go much faster. (twice as fast in two pots, three times as fast in 3 pots, etc.)

>> No.5726604

>>5726590
>>5726595
I tried, but I was worried about getting them uneven (No habeneros in one, etc).

I'm planning on eating this tomorrow, as I already gave up on dinner.

>> No.5726614

>>5726604
>I tried, but I was worried about getting them uneven (No habeneros in one, etc).

so what? Just combine it all at the end. it doesn't matter if the individual pots are inconsistent.

>> No.5726615

>>5726604

if you did a single serving in its own pan, you could have some ready in about 10 mins

>> No.5726634

>>5726615
This.
Just put a slightly-oversized serving in a nice big skillet, not a pot, and heat while uncovered. Don't give it maximum blistering heat, just something like a medium while the vastly increased surface area lets it evaporate off extra water and leave behind flavor.

Should probably remove from heat while just a tiny bit watery, I did something similar with a meaty pasta sauce and overshot the mark to the point of crumbly pasteyness instead of chunky sauce.

>> No.5726645

>>5726615
>>5726634
Good advice. Thanks guys.

>> No.5726834
File: 2.53 MB, 4160x3120, 1408932402014.jpg [View same] [iqdb] [saucenao] [google]
5726834

Thanks guys, again. You saved it.

>> No.5726842

Crushed blue corn chips.

>> No.5728503

>>5726490

If that is your picture of it cooking, are you really cooking chili a slow cooker?

>> No.5729835
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5729835

>>5726527
>beans
>bell peppers
>making it chunky
I don't know what it is, but this isn't chili

>> No.5729843

>>5729835
It's salsa.

>> No.5729859

>>5726842
Damn, Anon beat me to it. But this does totally work

>> No.5729882

>>5726490
>crushed Fritos
>crushed tortilla chips
>1/2 cup of masa, stirred in slowly and simmered for a while
>flour and water made into a runny paste and stirred in, brought to a boil, and simmered until thickened
>potato starch or corn starch mixed with water and used the same as the flour and water mixture
>pulverized saltine crackers
>dry potato flakes
>a can or two of refried beans

>> No.5731581

>>5729835

I've never eaten bell peppers in chili, but I think it might be worth trying.

The biggest sin of OP was using some kind of crockpot/slow cooker. I can't imagine why someone would even try that with chili. And if OP really did that, how did he have the nerve to post about it here?

>> No.5732086

>>5726490
a slurry made with nixtamalized corn flour, the stuff for making corn tortillas. It won't make it gluey like wheat flour will.

>> No.5732216
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5732216

>>5731581
>The biggest sin of OP was using some kind of crockpot/slow cooker. I can't imagine why someone would even try that with chili.

>> No.5734529

Yup Masa Harina or Arrowroot will thicken it.

Masa adds a nice flavor as well. Don't add it directly or it'll clump up. Stir it into a bit of water to make a slurry then pour that in.

>> No.5735675

>>5734529
you should have posted this 16 seconds earlier.

>> No.5735714

tomato paste is what youre looking for

>> No.5735921

>>5726527
do not DRAIN THe BEANS!
the starch from the stock is the one that makes the soup thick..

>> No.5738132

>>5735921

I always drain the beans.

>> No.5738323

>>5726527
when you use two cans of tomatoes drain one can.

also you are missing a can of tomato paste very badly

>> No.5738337

Do you get passata in america? I always use that over canned tomatoes.

>> No.5738357

>>5738323
>also you are missing a can of tomato paste very badly

What makes you say that? He's already got a ton of tomato in there for only 1 lb of beef.

>> No.5738358

How angry will /ck/ get at my pleb chili recipe that I make on a regular basis?

>2 lb 93-7 ground beef
>1 can diced tomato
>2 cans peas
>1.5 onions
>two packages of chili seasoning mix
>small amount of canned Del Monte pasta sauce

>> No.5738387

>>5738358
>peas
corn or gtfo

>> No.5738392

>>5738387
I tried corn, it stuck out a bit too much with it's sweetness.

>> No.5738394

>>5726490
>crockpot

there's your problem. dump that shit it in a pot and get it boiling, then drop it down to medium heat and let it keep simmering till it's the consistency you want

>> No.5738396

>>5738392
Then your chili isn't rich enough or swap to a different variety instead of sweet yellow.

>> No.5738400

>chili being anything but random leftover scraps of different meats and vegetables
>using the ornamental fruit-blobs "tomatoes" ever
>canned anything

Pathetic.

>> No.5738403

>>5738396
But I already really like the peas.

>> No.5738440

>>5738358

Tyler?

>> No.5738926

>>5738440
Zach?

>> No.5739640

>>5726586
simmering is a form of boiling

>> No.5739718

>>5726490
tomato paste

>> No.5739954

>>5739718
This nigga knows what he doing. Or a little flour unless you're a gluten free fag

>> No.5740015

>>5726490
masa or crushed tortilla chips. i'd put it on high with the lid off for a bit first.

>> No.5740306

>>5738926

:^)
maymaykeklejejlemeister

>> No.5742110

>>5738394

I completely agree. I can't imagine anyone seroiusly trying to make chili in a crockpot/slow cooker. It's like a guarantee of total failure.