5 Cornstarch Cornstarch is another thickening agent that is often used to make soups, stews, and sauces with too much liquid a bit thicker. Unlike corn masa flour and regular flour, you should always use cold liquid to mix cornstarch into a liquid before adding it to your chili.
The corn flavor complements chili well, but keep in mind that it may change the flavor and texture you39;re used to with your chili. You can also add arrowroot or white flour in a similar way. Mix a teaspoon of arrowroot with a teaspoon of water or 2 tablespoons of flour to 1/4 cup of water.
The good news is that a lot of chefs swear by it for thickening soups and sauces, so were going to use it for thickening our chili. To use it for thickening chili, simply add a couple of tablespoons to it, and mix thoroughly. Let the chili simmer for 5 10 minutes and test it for thickness.
Cornmeal is one of our go to thickening agents for chili. Unlike all purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium grain. Or try masa harina, a very fine corn flour made from hominy.Video Duration: 1 min
Add a slurry of water and flour to the chili to help thicken the liquid in the pot. Add just a little at a time to avoid a floury taste. Add a slurry of cornstarch and water to help thicken the liquid in the pot. Keep in mind this option can result in leftovers seeming a bit gelatinous.