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  2. The Secrets To Making Sure Your Chili Never Turns Out Watery

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    There's no better dish to make for the Super Bowl than a steaming bowl of chili. Whether you're cooking a batch of classic Texas Red, creamy white chicken chili, or even cinnamon-spiced Cincinnati ...

  3. How to Thicken Chili 7 Ways (And Prevent Thin Chili) - AOL

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  4. 15-Minute Beef Chili with Beans Recipe - AOL

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    In 10" skillet over medium-high heat, cook ground beef until browned. Add taco cooking sauce and beans with liquid. Heat to a boil. Simmer 5 min.

  5. Chili sauce and paste - Wikipedia

    en.wikipedia.org/wiki/Chili_sauce_and_paste

    The finer the chili is ground, the stronger the flavor (regional preferences vary; ground chili is usually used in western China, while whole dried chili is more common in northern China.) Chinese chili sauces usually come as a thick paste, and are used either as a dipping sauce or in stir frying.

  6. Roux - Wikipedia

    en.wikipedia.org/wiki/Roux

    Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown.

  7. Modified starch - Wikipedia

    en.wikipedia.org/wiki/Modified_starch

    Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled. [ 4 ] A suitably modified starch is used as a fat substitute for low-fat versions of traditionally fatty foods, [ 5 ] e.g. industrial milk-based desserts like yogurt [ 6 ] or reduced-fat ...

  8. 15-Minute Beef Chili with Beans Recipe - AOL

    www.aol.com/food/recipes/15-minute-beef-chili-beans

    In 10" skillet over medium-high heat, cook ground beef until browned. Add taco cooking sauce and beans with liquid. Heat to a boil. Simmer 5 min. Serve with corn bread in bowls ...

  9. Thickening agent - Wikipedia

    en.wikipedia.org/wiki/Thickening_agent

    Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.