Thickening chili in a Crock-Pot is a common technique to achieve a heartier and more substantial texture. Here are some of the best ways to thicken chili:
Cornstarch Slurry: Create a cornstarch slurry by mixing cornstarch with cold water in a separate bowl. Stir until the cornstarch is completely dissolved. Add the slurry to the chili during the last 30 minutes to an hour of cooking. Stir well and let it simmer to allow the chili to thicken.
Masa Harina: Masa harina is a traditional ingredient in chili that not only thickens the dish but also adds a unique corn flavor. Mix 2-3 tablespoons of masa harina with some water to create a smooth paste. Add this paste to the chili during the last hour of cooking and stir well.
Potato Flakes: Potato flakes can work as a thickening agent for chili. Simply sprinkle a few tablespoons of potato flakes into the chili, stir well, and let it simmer for a few minutes to thicken.
Beans: If your chili contains beans, you can mash some of the beans against the side of the Crock-Pot with a spoon. The mashed beans will release their starch, which will help thicken the chili.
Simmer Without the Lid: Towards the end of the cooking process, you can remove the lid from the Crock-Pot and let the chili simmer uncovered for a while. This allows some of the liquid to evaporate, naturally thickening the chili.
Adjust the Cooking Time: If your chili is too thin, you can continue cooking it on the "high" setting with the lid slightly ajar to allow more evaporation and thickening.
Remember, if you use any of the thickening agents mentioned above, give the chili some time to simmer and fully incorporate the thickening agent before serving. Additionally, taste the chili after thickening to adjust seasoning if needed. Some thickening agents may slightly affect the flavor, so it's essential to balance the taste accordingly.