Chili is a popular stew that is often made in a slow cooker. It typically contains ground meat, tomatoes, beans, onions, peppers, and various spices. As the chili cooks, the flavors meld together into a delicious combination. However, some people find that their chili comes out too thin or watery when made in the slow cooker. This article will examine whether chili will thicken up as it cooks in the slow cooker and provide tips for getting the perfect thickness.
Does Chili Thicken as it Cooks?
In general, yes, chili will thicken up to some degree as it cooks in a slow cooker. Here are some of the reasons why:
Evaporation of Liquid
As chili cooks for hours in the slow cooker, some of the liquid will evaporate. This causes the remaining liquid to become more concentrated and thick. Keep in mind that chili tends to thicken more from evaporation in an open slow cooker versus a closed one.
Breakdown of Ingredients
The long cooking time allows ingredients like onions, peppers, and meat to soften and break down. As they break down, the starches and fibers released will help thicken up the chili.
Absorption of Liquid
Beans and grains like rice or quinoa will absorb liquid as they cook. As they swell up, they help absorb and thicken the surrounding liquid.
Simmering
Although a slow cooker doesn’t actually simmer, the low gentle heat helps condenses flavors and evaporate liquid to concentrate the chili. This results in a sauce that clings together better.
So while chili does tend to thicken somewhat naturally, it may not thicken up as much on its own as you’d like.
How to Get Chili to Thicken More
Here are some tips to help your chili thicken up more as it cooks:
Cook without Lid
Leaving the lid off your slow cooker allows more evaporation to occur, resulting in a thicker chili. You may want to cook it lid-off for the last hour or two.
Simmer on High
After cooking chili on low, you can switch to high for the last 30-60 minutes. This will create more evaporation and concentration of flavors.
Add Thickeners
You can add starch-based thickeners like flour, corn starch, or arrowroot powder. Whisk 1-2 tbsp with water and add to chili. Here’s a table with how much thickener to use:
| Thickener | Amount to Use |
|---|---|
| All-purpose flour | 1-2 tablespoons |
| Cornstarch | 1-2 tablespoons |
| Arrowroot powder | 1-2 teaspoons |
Add Beans
Beans absorb liquid and will help thicken chili. White beans or black beans work well. Drain and rinse canned beans before adding.
Mash Some Beans
Mashing some of the beans right in the chili will create a thickener. Use an immersion blender or potato masher to mash about 1 cup of beans.
Simmer Uncovered
After cooking chili, leave the lid off and let it simmer uncovered for 15-30 minutes. This reduces liquid and concentrates flavors.
Mix Cornstarch with Meat
When browning the meat, sprinkle 2 tbsp cornstarch over it. This will thicken up the sauce as the meat cooks.
Reduce Liquid
Use less liquid than a recipe calls for. Or, if chili is too thin, remove lid and cook on high for 30-60 minutes to reduce liquid.
Add Tomato Paste
Tomato paste helps add body to chili. Stir in 1-2 tablespoons in the last hour of cooking.
Shred Meat
Shredded meat will release starch and thicken chili more than chunks. Use two forks to shred meat in the slow cooker.
Tips for Getting Chili to the Right Consistency
Here are some final tips for getting your chili to just the right thickness:
– Start with less liquid than you think you’ll need. You can always thin it later.
– Use tomatoes with juice instead of just tomato sauce or paste. The juice adds moisture.
– Use a thicker, heartier bean variety like kidney or pinto beans.
– Allow chili to cool and then refrigerate overnight. The flavors will concentrate and it will thicken up.
– Avoid cramming too many vegetables in the slow cooker. They will release liquid as they cook.
– If chili is still too thin, mix together some cornstarch and cold water. Stir it in and cook for 20-30 more minutes.
– Check chili’s thickness toward the end of cooking time. Make adjustments like simmering uncovered or adding thickeners.
– Add hearty grains like rice, barley or farro to absorb extra moisture.
With the right techniques, you can achieve the perfect thickness for your chili cooked in the slow cooker! Adjusting liquid, using starch thickeners, simmering uncovered, and allowing natural reduction of liquid will help you get the rich consistency you want.
Conclusion
Chili will naturally thicken up somewhat as it cooks in a slow cooker due to evaporation of liquid, breakdown of ingredients, and absorption. However, you may need to help it along with various thinning techniques. Leaving the lid off, adding starch thickeners, mashing beans, cooking uncovered, and reducing liquid can all help chili thicken up more. Pay attention to the amount of liquid you start with and check the thickness toward the end, adjusting as needed. With the proper techniques, you can achieve the perfect rich, thick chili cooked slowly in the crockpot. Enjoy your flavorful and hearty thick chili!