The BEST Slow Cooker Sweet & Spicy Chili - Salt & Baker (2024)

FAQs

How to make chili thicker in crockpot? ›

I like to thicken my chili with a bit of corn masa. 2–3 Tbsp would be enough, depending on how much chili you're making. You could also use a corn starch slurry. I think you could make a of cornstarch and water to bring the chili together.

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.

If our chili turns our watery or think, we have tried many ways to thicken it up. You can thicken your chili just by simple taking off the lid of your crock pot. It can also be thicken by adding cornstarch or flour. These thickening agents are pantry staples that your probably already have.

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

To quickly thicken it, put some cornstarch in a cup with liquid from the chili, stir, add to the chili. For a more "authentic" thickening, just keep it on a low simmer, but it will take longer.

Cocoa Powder

Chocolate might not be the first thing you think of when you're making a batch of chili but it pairs perfectly with peppers. Adding just a teaspoon or two of unsweetened cocoa powder like we do in our Instant Pot Chili (pictured above) will make your go-to recipe rich and flavorful.

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

Why put cornmeal in chili? ›

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions. Stir the paste occasionally to prevent burning.

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

Add all remaining Chili Ingredients to the slow cooker and give them a stir. Cook on LOW for 6-8 hours (recommended) or on HIGH for 3-4 hours. Taste and add salt/pepper/cayenne pepper to taste. Serve with desired toppings such as cheese, sour cream, green onions, corn/tortilla chips, etc.

If possible, turn the cooker on the highest setting for the first hour of cooking time and then to low or the setting called for in your recipe. Foods take different times to cook depending upon the setting used. Certainly, foods will cook faster on high than on low.

Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili. Also, if I cook chili in the crock pot it is usually thinner, as the lid collects the steam rather than it evaporating.

Vegetables

Veggies like zucchini, corn, potatoes, and onions release starches that soak up excess moisture. Plus, they'll increase the amount of chili and provide additional fiber. How to do it: Add a cup of finely diced veggies of choice OR blend 1 cup of veggies with 1 cup of chili and stir the mixture into the pot.

Try taking the lid off and setting the slow cooker to high for half an hour before you eat - some of the water will boil off. Also, add a small can of tomato paste - THE best for flavour and thickening. Also adding flower or corn starch slowly really helps. To thicken sauce I toss in some instant mashed potatoes.

If you're not adding masa harina to your chili, you're missing out! Its purpose is two-fold: it lends a subtle corn sweetness and it helps thicken the chili. If you're looking for a recipe to show you how to incorporate it, try Ree's Simple Perfect Chili — it's a guaranteed crowd-pleaser.