Quote:
Originally Posted by KCUnited
Cornstarch to thicken.
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I've tried to thicken it two ways, both were, I would think, much better than cornstarch.
1. Used an immersion blender on the beans and about half the meat, then added the rest of the meat in. It results in much thicker chili and was damned good. I did this prior to adding onions, diced maters, and really anything else.
2. I've used corn meal. A little goes a long way, but it adds a great flavor to chili and a nice thick end result.
I don't do either of these very often, because so many people want a more "runny" chili. I prefer it a bit thicker if I'm just making it for me.