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Thread: How to thicken crockpot chili? page

  1. #1
    Bushrat's Avatar
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    How to thicken crockpot chili?

    I want to make thick that can cook all day in the crockpot while I'm gone. Suggestions?

  2. #2
    jo's Avatar
    jo
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    When I use a crockpot I tend to leave the thickener to the end to see how much I need. I use arrowroot which is a starch, but gluten free if that is important to you. Mix it with liquid before you pour it in to the hot pot.

  3. #3
    MattyD's Avatar
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    I make crockpot chilli all the time.

    Here's how I do it.

    Slice a couple of onions.
    Some lazy garlic.
    Mince.
    Tin of washed kidney beans
    Chopped tomatoes (fresh or tinned, normally two tins)
    Salt, pepper, chilli flakes (lazy as well), caraway seed and maybe some paprika.

    Prep time 10 minutes.
    Cook time, tasty in 3 hours, best left for 6 hours or more on low.

    If it needs thickening, just take the lid off and let it reduce for an hour or so.

    I normally eat it with some buttery brocolli on the side.

    PS Sometimes I chuck a couple of spoons of butter in there to make it fattier, maybe not so much like chilli anymore, but it's damn tasty.

  4. #4
    mayness's Avatar
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    I start out with less liquid if I 'm making it in the crock pot, so that I don't have to really thicken it much (if at all - I usually don't). I use lots and lots of meat (browned ground beef, or cubes of chuck that I sear first), seasonings, onions, bell peppers, canned tomatoes, and a can of beans if I feel like cheating. =P Since raw veggies will release more liquid as they cook, and hardly any liquid will cook off in the crock pot, you want it to start out looking a little TOO thick/dry - I recommend draining canned tomatoes when you add them, but keep the liquid and add back just as much as you think you need.

  5. #5
    Suzan's Avatar
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    I use less liquid to keep it thick. The crock pot doesn't need as much liquid as most people think. I stopped using beans a few months ago and I like the chili even better now.

  6. #6
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    I make mine with tomato paste and relatively low liquid content. It's nice and thick.

    Ground beef and hot sausage
    Onions, garlic, pasillas
    Petitie diced tomatoes and tomato paste. Sometimes beer.
    Black olives
    Cumin, chili powder, unsweetened chocolate
    Nightlife ~ Chronicles of Less Urban Living, Fresh from In the Night Farm ~ Idaho's Primal Farm! http://inthenightlife.wordpress.com/

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  7. #7
    lil_earthmomma's Avatar
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    I'm with BarbeyGirl, tomato paste is a great thickener!

    Even before primal I never needed to add flour or starch to thicken chili.

    Wow BarbeyGirl, chocolate you say?!? I've done the beer, but now I'm going to have to experiment with chocolate...

  8. #8
    BarbeyGirl's Avatar
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    Quote Originally Posted by lil_earthmomma View Post

    Wow BarbeyGirl, chocolate you say?!? I've done the beer, but now I'm going to have to experiment with chocolate...
    Yep! An ounce or two of baking chocolate in a big pot 'o chili. I add it at the end, about 15 minutes before serving, and it adds a certain richness and depth you can't get any other way.
    Nightlife ~ Chronicles of Less Urban Living, Fresh from In the Night Farm ~ Idaho's Primal Farm! http://inthenightlife.wordpress.com/

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  9. #9
    lil_earthmomma's Avatar
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    Wow, I'm totally making chili next week! Thanks BarbeyGirl!

  10. #10
    darienx19's Avatar
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    If I end up needing to thicken it, I add a can of coconut milk (the thai kitchen kind, it's very mild / non-coconut flavored). Otherwise I agree with the tomato paste idea.

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