To thicken chili in a slow cooker, here are several effective methods:
- Simmer with the lid off: Removing the lid in the last stage of cooking allows excess liquid to evaporate, thickening the chili naturally.
- Add masa harina or cornmeal: These corn-based flours absorb moisture and add a nice texture and subtle flavor.
- Use a slurry of cornstarch or flour mixed with cold water: Stir this into the chili and let it simmer for about 10 minutes to thicken.
- Mash and stir in some of the beans: Pureed beans help thicken chili while adding fiber and protein.
- Add tomato paste: This thickens the chili and enhances flavor simultaneously.
- Crush corn chips or tortillas and add them: They absorb extra liquid and add flavor.
- Other options include using oats, potatoes, xanthan gum, or polenta for thickening depending on dietary preferences.
In a slow cooker specifically, it is common to remove the lid and cook on high for 20-30 minutes at the end to reduce liquid. Adding a thickening agent like masa harina or cornstarch slurry before this simmer is very helpful. If the chili is already cooked and too thin after refrigeration, it can be reheated and simmered uncovered to thicken as well.