Why does my chili always end up watery?

Question

I mean it tastes good, but I like it thicker.  What am I doing wrong?

Answer

Mix together some flour or cornstarch into COLD water until the chunks are gone, then add it into the chili as it cooks.

Answer

Looks like you are cooking it in a crockpot? That could be the problem too. The lid traps in all the liquids that would normally boil into the air if cooked in an open soup pot. That definitely helps cook off a bunch of the liquid. We cook ours in a soup pot and throw the whole thing in the fridge after it’s cooled and we are done so you can just pull it out and reheat the next day.

Answer

Usually it’s the tomatoes that that break down and make it a thicker sauce. I usually use either diced or crushed when I make mine. 
I assume you drain your beans, corn, etc?

Answer

Adding a little flour or crunched up saltine crackers will thicken it up. Problem I always have with flour is it balls up. So if anyone has any better ideas I’d like to know!

Answer

Do you add any water? If yes, add less or even none.
If you’re not adding water and just adding the liquid from your beans/tomatoes/etc, drain off a bit of the liquid first. In the slow cooker I find my recipes need much less liquid since none evaporates during the cooking process as the same recipe would on the stovetop.

Answer

If you post your recipe, I could give better suggestions on how to tweak it.

Answer

What has worked for me to help thicken up my chili is low and slow in the crock pot for 7 hours then 1 hour on high and that seems to boil off a decent amount of liquid making the chili much thicker.

Answer

Corn starch helps thicken up chili, soups, and gravy. Just take about a tablespoon of corn starch, a tablespoon of water, stir together until there aren’t any more clumps and add to the chili :) works best if done when the chili is sill cooking and pretty hot.

Answer

Easiest way to make it thicker is to put the pot on the stove without the lid and let it simmer for a while, stirring frequently to make sure it stays moving l. That wat the liquid can evaporate, leaving you with a stronger chili flavor amd a slightly thicker consistency. Personally I like this more than using cornstarch. But theres nothing wrong with doing it that way and it is quicker. I just think that cornstarch makes the consistency thick in a different way that i find kinda unappealing. But to each their own.

Answer

My pregnant self wants a bowl 😂

Why does my chili always end up watery?

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