Thicken Chili And Add Extra Flavor Using Just One Ingredient

Chili, with its hearty savoriness, is one of those irresistible dishes, especially as the weather gets chillier. At its heart, this dish is a simple combination of slow-cooked tomatoes, often meat, chile peppers (or powder), and sometimes beans; it's one of those dishes with a head-spinning number of variations. It seems like nearly everyone has their own take on chili (we certainly do). Even crooning country legend Johnny Cash had a favorite version of the stew. His included sirloin steak and a little bit of cornmeal. This dried and ground corn gives chili both body and flavor.

Cornmeal absorbs excess liquid and adds a subtle earthy corn flavor, creating a rich, thick chili with a deeper flavor profile. It's one of those secret ingredients that can save a watery chili, contribute a hint of corn flavor without adding corn kernels, and is common enough for many folks to have on hand. And while you could turn to cornstarch or flour as a thickener, these alternatives don't really bring flavor to the dish. They can also clump up your chili unless you take the extra step to make a slurry with water. With cornmeal, there are just a few simple tips to be aware of before using it in your chili.

When and how much cornmeal to add to your chili are the only things you really need to worry about. To avoid gumminess, add it towards the end of cooking, about 10 to 20 minutes before the dish is ready, and don't forget to give the chili a good stir so it doesn't clump. Some cooks add the cornmeal with the rest of the ingredients and let it simmer the whole time. Though, for what it's worth, Johnny Cash added his cornmeal in the last few minutes of cook time.

As for the amount, it only requires a few tablespoons of the pantry staple (again, you could follow Cash's lead and just toss a handful into the chili, as NPR reported) to thicken and flavor it. Some cooks also toast the cornmeal in a skillet first, which imparts a more distinctive nutty flavor.

If you don't have cornmeal on hand, you can use corn muffin mix to fix a runny chili, but be warned these mixes include other ingredients like sugar and wheat flour that could alter the taste and texture more dramatically than cornmeal. Masa harina, which is corn that's been nixtamalized (soaked in calcium hydroxide before being dried and ground), can also be used in place of cornmeal. Whether you're trying to fix a thin chili, just want to thicken yours up a tad, or are looking to accentuate the flavor, cornmeal is a simple way to get the job done.