| Ducky
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| Has anyone out there have any ideas on how to thicken chilli? I used to use white flour, but would appreciate any other suggestions. Thanks! |
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Tue May 11, 2004 1:24 pm |
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| debjorg
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| I have actually never heard of thickening Chili. I would suggest using less liquid and letting it cook longer. I don't use a lot of liquid, and my chili starts thick and stays thick. Good luck. |
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Tue May 11, 2004 4:45 pm |
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| alammy
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Hello Ducky!
Here is your chili thickener. Take a can of kidney beans put it in the blender and pour it in your chili! I use this method for making soup too!! I've also used fat free refried beans in the blender. 8) |
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Tue May 11, 2004 6:06 pm |
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| Ducky
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| Thanks Alammy! Sounds good...I just cant handle watery chilli!!! I'll try it tonight :D |
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Tue May 11, 2004 10:13 pm |
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| Darlene
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| hmmm I never add any thickening to my chili, and I always make it thick and meaty....I dont add any additional liquids. Just meat, tomatoes, ontions, pepper and chili, seasonings etc....there is almost no liquid in that to thicken. |
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Tue May 11, 2004 11:15 pm |
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| L8krGrl
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| I just made chili for the first time in my life using a great recipe I got from a thread here. I halved the recipe and only used one can of broth but I made it pretty hearty with ground turkey, turkey sausage and of course, beans. I almost felt like it was too thick. Maybe you are using too much liquid. If you'd like the recipe I will post it. |
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Wed May 12, 2004 12:13 am |
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| walkin'thebeach
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| adding some ff refried beans adds some nice thickness to my chilis... |
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Wed May 12, 2004 12:57 am |
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| Ducky
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| Didn't have enough beans to blend them up like Alammy suggested so I just omitted the water I usually put in. Turned out pretty good. I used to thicken it some with flour and water...those days are over. Thanks for all your suggestions! |
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Wed May 12, 2004 7:14 am |
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| Mag
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| You can use a bean flour, such as garbanzo bean flour (available at health food stores). I've used it to thicken pea soup that I accidentally added too much water to. Just be sure to mix it with some cold water before adding - otherwise it'll produce lumps. |
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Wed May 12, 2004 7:34 am |
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| FresnoNick
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| I thought that i read somewhere that cornstarch was ok to use in small ammounts to thicken things. |
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Wed May 12, 2004 7:16 pm |
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| Ducky
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| I thought about cornstarch, but wasnt sure if its a healthy substitute. I cant find any info on it anywhere. |
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Thu May 13, 2004 4:35 pm |
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| Mag
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Ducky wrote: I thought about cornstarch, but wasnt sure if its a healthy substitute. I cant find any info on it anywhere.
Since there are several other healthy thickeners available that add nutritional value, I'd use them. |
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Fri May 14, 2004 11:17 am |
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| Burdle
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Hi, Ducky. Where are you in Illinois? I'm in Buffalo Grove. There is a low carb store in Vernon Hills that sells all kinds of 'safe' thickeners. I was there for the first time this week, and not everything they have is Atkins. I was quite impressed by the store. They had almond flour, bean flour, and some others. Worth checking out.
Burdle |
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Sat May 15, 2004 9:34 pm |
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| Alan
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| I 2nd the pureed beans method. I do that when making black beans. I have made beans from a dried package and then opened a can of black beans just to puree so I didn't decrease my yield of yummy beans. |
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Sat May 15, 2004 10:24 pm |
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| PaulaP
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| I've never used anything to thicken the chili I make, but there is a product you can order called Thick 'n Thin Not Starch that supposedly works very well in anything where thickener is required. You may be able to get it from Netrition. |
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Sun May 16, 2004 2:05 pm |
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