Creamy White Chicken Chili Recipe - The Cookie Rookie® (2024)

FAQs

How to thicken white chicken chili without cornstarch? ›

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

Just start with a tablespoon of the flour, cornmeal, masa harina, or cornstarch whisked with a little water, add to your chili and simmer 10 more minutes or so. If it isn't as thick as you'd like, repeat and simmer 10 more minutes.

Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne. Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally.

Usually, 1 to 2 tablespoons of cornmeal are all you will need to get a nice, thick texture. Let the chili simmer for an additional 10 minutes or so, stirring frequently until you've reached your desired thickness.

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

The easiest option for thickening chili is to let the problem solve itself over a slow simmer. Set the heat to low, take off the lid (if you're using one), and allow your chili to gently bubble for an extra 15 minutes or until the liquid from the chili evaporates enough to reach the consistency you prefer.

Nobody wants a thin chili because, honestly, then it's really just soup! Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot.

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

Once your stew is prepared and you're ready to thicken it up, mix in about 1/8 cup of instant mashed potatoes and stir well. Depending on your desired amount of liquid, add more instant mashed potatoes incrementally, making sure to not go overboard.

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

What is the secret to really good chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

If the masa harina is used as a thickener (such as in chili), regular flour or cornmeal will give you the right texture, though the flavor won't be quite the same.

Common culprits of thin chili involve: Using too much broth or stock. Fresh tomatoes instead of canned. Not cooking the mixture long enough.

Place the egg yolk(s) in a bowl and whisk. Then slowly dribble some of the hot liquid into the scrambled yolk while whisking constantly until you have about a cup of liquid. Then you can whisk that back into the hot liquid and cook the sauce until it thickens.

1. All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.