How to Thicken Chili 7 Ways for a Hearty, Flavorful Dish (2024)

Whether it’s a zesty white chicken chili for your tailgate menu or a slow cooker chili on a blustery winter day, all chili dishes traditionally have a hearty texture.Unlike soups, which are brothy, or even bisques, which are creamy but thinner, chili is meant to have more solid ingredients than liquids, like a stew.If you struggle with achieving the desired consistency, our tried and true Test Kitchen methods will teach you how to thicken chili using several techniques. And, while you’re at it, you’ll pick up some helpful know-how on preventing thin chili before your recipe is too far gone.

What Is Chili?

Chili typically involves a spicy base of onion and chili peppers, meat, beans (depending on the culture), tomatoes, perhaps some bonus veggies like bell peppers and mushrooms, and the thick, rich consistency of a stew that's been simmering for hours. There are some unique variations of classic red chili, such as chili verde and white chicken chili, but most chili recipes follow the traditional red sauce format.

Why Is My Chili Thin?

If your chili is brothy, the thin consistency is likely related to one of three issues—all of which boil down to a lack of liquid evaporation. This can be the result of:

• Adding too much stock, broth, or water. A base of beef broth, chicken broth, or vegetable stock (and occasionally water, milk, or cream) sets the tone for most chili recipes. If your chili looks watery, you may have poured in more liquid than required. Next time, add small amounts and increase the liquid as necessary.
• Cooking it for a short time. Ideally, chili should simmer low and slow. This allows some liquid to evaporate for a thicker, reduced consistency and deeper, more complex flavor as the aromatics and spices are released into the dish.
• Mixing in too many fresh or canned tomatoes. Tomato paste and sun-dried tomatoes lend more concentrated flavor and little to no moisture. Fresh or canned tomatoes—which are called for in nearly every red chili recipe—release a fair amount of water into the stew.
  

How to Thicken Chili

As you’ll see, several methods for thickening chili relate to removing or evaporating excess liquid. Other tricks from our Test Kitchen call for pantry staples that tackle the task quickly without diminishing flavor. These tried-and-true solutions will teach you how to thicken chili using any cooking method, from slow cooker to skillet.

Simmer Down

The easiest option for thickening chili is to let the problem solve itself over a slow simmer. Set the heat to low, remove the lid (if you’re using one), and let your chili gently bubble until the liquid evaporates enough to reach your preferred consistency.

Stir in Finely Ground Cornmeal or Masa Harina

Ground cornmeal is very effective at absorbing excess liquid and adds a subtle corn-like flavor. Masa harina (an instantly binding corn flour) also works beautifully for absorbing liquid. Stir 1 to 2 tablespoons into your chili and allow the stew to simmer for 5 to 10 minutes more—it should thicken up a bit.

Mix in a Scoop of Cornstarch, All-Purpose Flour, or Oats

While you may not have cornmeal or masa harina on hand, you likely have one of these baking staples in your pantry. Rather than adding cornstarch or all-purpose flour directly to the chili (which can create clumps), combine your preferred ingredient with water to make a slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl, then stir the slurry into the pot of chili. For 1 tablespoon of flour, use 2 tablespoons of water.

No slurry is required for oats; simply stir 1 to 2 tablespoons of the grains into the chili. In all cases, you should notice the chili thicken up after simmering for 5 to 10 minutes more.

Incorporate Starchy Vegetables

Unlike "wet" tomatoes, starchier vegetables like carrots, parsnips, and sweet potatoes can be a boon for thicker chili. Dice ½ to 1 cup of extra root vegetables to add to the mix. These sturdy veggies will need additional simmer time to release their starches and become tender enough to spoon. That additional time on the heat will also help reduce liquids and develop the flavors in your chili.

Add More Tomato Paste

Many chili recipes call for this canned staple, so you likely already have cans or tubes of the paste on hand. Depending on the concentration of your tomato paste, add 2 tablespoons to ¼ cup more, stir, and cook on medium for 30 additional minutes. The resulting chili should be richer, more tangy, and thicker.

Mash Some Beans

Sorry, Texas chili purists, but beans can be your BFF when you're desperately wondering how to thicken chili. In a bowl, use a fork to smash ½ cup to 1 cup of kidney beans, pinto beans, or black beans into a paste. Stir this bean mash into the chili and let it simmer for5 to 10 minutes longer.

Crumble Up Corn Chips

The crumbs at the bottom of tortilla or corn chip bags are usually disappointing, but they come in handy for this chili-thickening method. Grab a handful of those broken bits or place a few chips in a zip-top bag and crush them with a rolling pin. Stir the chip crumbs into the chili and let it simmer for 5 to 10 minutes more so they can dissolve into the stew.

Finishing Touches

After trying any of these fixes for thickening chili, do a taste test before plating the meal. Since you’re tinkering with the recipe and moisture balance, you’ll want to ensure the seasoning is still dialed in. Sprinkle in more salt, chili powder, onion powder, cumin, paprika, or cayenne pepper if any of the seasonings are difficult to detect. Once you're pleased with the flavor and texture, ladle it up and dive in.