Help with ingredient in Chilli Recipe - Democratic Underground

empyreanisles

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Sat Apr-11-09 09:13 AM
Original message

Help with ingredient in Chilli Recipe

I am making some Chili and it says that if I want a thicker product, to use "Masa Flour". I have no idea what that is. I have some white corn meal. Will that do as a substitute?

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taterguy

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Sat Apr-11-09 09:14 AM
Response to Original message

1. No it won't

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trof

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Sat Apr-11-09 04:29 PM
Response to Reply #1

15. True dat. Arrowroot or corn starch would work.

Won't give you the same flavor as masa flour, but it will thicken the chili.
Wick Fowler's 2 Alarm Chili Kit includes a packet of masa flour to 'tighten' the chili.
http://ecx.images-amazon.com/images/I/51N88RGJ8AL._SL500_AA280_PIbundle-12,TopRight,0,0_AA280_SH20_.jpg

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SacredCow

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Sat Apr-11-09 09:16 AM
Response to Original message

2. I would think all-purpose flour would work fine....

but perhaps some bread flour (if you have it) or something with a higher gluten content would be the most appropriate.

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Rabrrrrrr

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Sat Apr-11-09 09:19 AM
Response to Original message

3. Not corn meal - you could use corn flour. Or regular flour,

Edited on Sat Apr-11-09 09:20 AM by Rabrrrrrr

but regular flour is going to cook up differently, so be careful on that one, and I wouldn't suggest it unless you really know what you're doing.

If you want to thicken it, you could finely smash up some tortillas or corn chips and stir them in - they'll take up a bunch of moisture.

Or add bread crumbs, or even if you have some older bread, dry it out some more, rip it up, and put it in.

Or, you can take a ladle or two of the beans and puree them, and stir them back into the chili.

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DeepBlueC

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Sat Apr-11-09 09:33 AM
Response to Original message

4. I wouldn't be concerned with thickening it

Usually it cooks down well enough. I wouldn't bother unless you have some reason to need it to be thick, like containing it between two pieces of bread as a sandwich. I hope you are not doing that. :D

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Arkansas Granny

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Sat Apr-11-09 09:44 AM
Response to Original message

5. Masa flour is a corn flour that's commony used to make tortillas

I have used corn meal to thicken chili before and had pretty good results with it. I mix 1 - 2 tablespoons corn meal with about 1/4 - 1/3 cup water and add it slowly, a little at a time, to the simmering chili while stirring. Plan on letting it simmer for a good 10-15 minutes after adding the corn meal to get rid of any raw taste. It will thicken more as it simmers so easy does it at first. It does change the texture a little bit, but not so much that I didn't like the end result.

That being said, the masa flour will probably give you a smoother product that corn meal.

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old mark

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Sat Apr-11-09 10:52 AM
Response to Reply #5

8. Corn meal should work fine. Pour the grease off the meat before

you add the other stuff.That helps a lot.

mark

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empyreanisles

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Sat Apr-11-09 09:49 AM
Response to Original message

6. Thank you for the replies, guys. I am going to pass on the flour time.

Meaty Chili sprinkled with shredded cheese coming up in a few hours. Hmmmmmm....

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auntAgonist

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Sat Apr-11-09 10:05 AM
Response to Original message

7. When I make chili I often add refried beans

It's tasty AND it thickens the consistency a bit. You might like it.

aA

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bluedeminredstate

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Sat Apr-11-09 12:58 PM
Response to Original message

9. Tomato paste

I use a small can along with crushed tomatos for a nice thick chili. Sometimes I even have to water it down if it cooks a while.
Good luck.

:hi:

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Kali

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Sat Apr-11-09 01:02 PM
Response to Original message

10. yes corn meal can be used in place of masa flour - but if you do real, long cooked chili

you won't need it. Even thin chili is yummy if it had good spicing and you can always add crackers or tortilla chips while you eat.

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empyreanisles

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Sat Apr-11-09 01:59 PM
Response to Reply #10

11. Update - left out the flour. Kidney beans made it thick enough

Turned out great, thanks!

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azmouse

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Sat Apr-11-09 02:26 PM
Response to Reply #11

12. Try black beans sometime.

They're better. :)

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Kali

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Sat Apr-11-09 02:39 PM
Response to Reply #12

13. pintos!

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empyreanisles

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Sat Apr-11-09 05:00 PM
Response to Reply #12

17. OK. Next time. :)

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yellowdogintexas

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Sat Apr-11-09 05:22 PM
Response to Reply #12

18. absolutely I love black bean chili. It is the standard in this house. nt

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mykpart

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Sat Apr-11-09 04:23 PM
Response to Original message

14. Masa is finely ground corn flour.

Corn meal with work fine; I always use corn meal to thicken my chili con carne; It gives a nice flavor and texture. Regular flour will work too but is kinda blah.

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Bucky

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Sat Apr-11-09 04:40 PM
Response to Original message

16. I made chili this week, but instead of masa, I put in diced nopales.

They slime up like okra, but have a sweeter flavor, and do all the thickening up you need.

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ashling

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Sat Apr-11-09 06:55 PM
Response to Original message

19. just add more habenros ... also some

poblanos

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Taverner

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Sat Apr-11-09 06:56 PM
Response to Original message

20. Yes it can! But you have to make it a powder first!

Get a coffee grinder, clean it out, and then powderize it, 1/4 cup at a time

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MajorChode

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Sat Apr-11-09 11:29 PM
Response to Original message

21. Just use some commercial tortilla chips

Many commercial tortilla chips are made out of masa flour. Simply add as many to your prepared chili as you want to achieve the desired result. You don't need to grind them up as they will disolve after a few minutes.

Masa flour is mentioned in many recipes as it is the traditional way to thicken chili con carne. The reason is because that's what the local people had. You could certainly use other things, but tortilla chips work well if you can't find actual masa flour so there's not much reason to use anything else unless you're after a different taste or consistency.

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