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(Some Guy)   What is the ideal consistency of chili?   (sharepostt.com) divider line
    More: Misc, Maize, Starch, Chili con carne, newest use, Flour, hearty chili, Chili, tablespoon of corn starch slurry  
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378 clicks; posted to Food » on 05 Oct 2022 at 2:50 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



50 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-10-04 9:03:13 PM  
Cornstarch in my chili?

Frblegraplejerbiltheresnobeansinchiligrreeplebogus
 
2022-10-04 9:08:30 PM  
Why do you have to be like this
 
2022-10-04 9:21:08 PM  
Just enough liquid for the cornbread to absorb
 
2022-10-04 9:21:19 PM  

MissFeasance: Why do you have to be like this


sorry,   it's how I get.
 
2022-10-04 9:23:26 PM  
Mine came out fantastic by the way. A little thicker than beef stew.

Depending on how thick you like your beef stew ofc.

what...?
 
2022-10-04 9:26:14 PM  
Northern chili tends to be a bit soupier. When I lived in Texas chili could many times be eaten with a fork. Guess it just depends on how you learned to make it.
 
2022-10-04 9:28:33 PM  
I make a great chili that uses three different kind of beans, turkey, and tofu.


/ducks
 
2022-10-04 9:30:07 PM  

Exluddite: I make a great chili that uses three different kind of beans, turkey, and tofu.


/ducks


And lots of cinnamon. Over spaghetti.
 
2022-10-04 9:32:07 PM  
Fred
 
2022-10-04 9:34:23 PM  

Exile On Beale Street: Exluddite: I make a great chili that uses three different kind of beans, turkey, and tofu.


/ducks

And lots of cinnamon. Over spaghetti.


No, that's my brother in Cincinnati.
 
2022-10-04 9:58:58 PM  
Chili should have no more than a 4" slump when tested. Otherwise it won't flow in the pump.
 
2022-10-04 10:13:56 PM  

Exluddite: I make a great chili that uses three different kind of beans, turkey, and tofu.


/ducks


ducks are a much better choice than tofu
 
2022-10-04 10:38:05 PM  

Exluddite: I make a great chili that uses three different kind of beans, turkey, and tofu.


/ducks


Tofurkey beancks chili?
 
2022-10-04 11:39:16 PM  
Just liquid enough so the pieces of hot dog float. It gives the Cheez Wiz something to rest on.

//follow me for more recipe tips!
 
2022-10-05 12:16:43 AM  

Notabunny: Just enough liquid for the cornbread to absorb


THIS is the answer. Cornbread and chili is the ultimate form.

/Hawaii born wife insists on chili and rice, but she's wrong,
 
2022-10-05 1:18:09 AM  
One more word out of you and I'm smacking the shiat out of you.
 
2022-10-05 1:20:05 AM  
The ideal consistency is reminiscent of what should be coming out the other end.

But try not to think about that while you're eating it.
 
2022-10-05 2:09:29 AM  
Put a spoon in a bowl of it and it stands up on it's own.
 
2022-10-05 2:14:50 AM  
SAE 30
 
2022-10-05 2:57:36 AM  

ecmoRandomNumbers: The ideal consistency is reminiscent of what should be coming out the other end.

But try not to think about that while you're eating it.


encrypted-tbn0.gstatic.comView Full Size


Why not?
 
2022-10-05 3:10:27 AM  
Thin enough to pour evenly over spaghetti like Greek immigrants in Cincinnati intended
 
2022-10-05 4:23:06 AM  
The pineapple holds it all together.
 
2022-10-05 4:52:21 AM  
external-content.duckduckgo.comView Full Size
 
2022-10-05 5:05:53 AM  

Mojongo: Put a spoon in a bowl of it and it stands up on it's own.


This is the correct answer.
 
2022-10-05 5:18:11 AM  

RolandTGunner: Fred


what?
 
2022-10-05 5:18:37 AM  
it must have beans and meat, must not have cinnamon. beyond that I am open to various consistency. Texas and Cincinnati are disgusting.
 
2022-10-05 5:32:51 AM  
Cook it with lid off. Use beans. Use tomato paste. Cook at simmer a long time. Who the hayull puts cornstarch or whatever in chili?
 
2022-10-05 6:10:20 AM  
thesoniccollective.comView Full Size
No beans, no beans, no beans, NO BEANS...
 
2022-10-05 6:21:51 AM  
Depends on the style. With beans? Green chili? Texas Red? White chili? The abomination that is Cincinnati chili? Sonoran? Black bean? Whatever the f*ck they're doing in Illinois? There's the more pork related Kansas City style. A mole base?  There's a lot of chilis out there, and the style matters a lot to the question of how thick.

Currently, I'm on a black bean chili kick, with corn, carrot, sweet potato and tomato, chocolate, coffee, with chunks of culotte, and a good amount of green onion, but that's because that's what is hand right now, and I like to have some chunks in my chili beyond just beef or pork. I prefer a chili that isn't soupy, but a lot of white chilis, and green, and those without beans at all are thinner, and they're fine too.

It's chili. Some, rice, cheese, you've got a burrito. A bowl and cornbread, you've got a meal. You've got a thinner chili, then grab some chips or MOAR cornbread. It's not a hard and fast answer for the ideal, since there are Sofa King many variations. Buffalo, turkey, with or without pork, with or without chorizo, topped with chicharrones or cheese, it's chili. Grab a frippin' spoon and dig in.
 
2022-10-05 8:02:48 AM  

Wanebo: Cornstarch in my chili?

Frblegraplejerbiltheresnobeansinchiligrreeplebogus


Yeah, I'm not thickening chili with corn starch. It's perfectly fine for an East Asian dish, but in chili, it's a no.

Masa harina, however, is much better and that's what I use.
 
2022-10-05 8:45:02 AM  

hubiestubert: I'm on a black bean chili kick, with corn, carrot, sweet potato and tomato, chocolate, coffee, with chunks of culotte, and a good amount of green


I don't know what you're making, but I wouldn't call it chili. Maybe 'Abomination Stew' or 'God's Cruelest Mistake'.
 
2022-10-05 8:58:22 AM  

Wanebo: Northern chili tends to be a bit soupier. When I lived in Texas chili could many times be eaten with a fork. Guess it just depends on how you learned to make it.


Yeah, "Mom's" recipe had enough liquid you could add crackers or cornbread and turn them into a soggy, tasty sidedish.  My wife uses a Cook's Kitchen recipe and it's solid.
 
2022-10-05 9:15:48 AM  
Thinner is better for me. Add a few corn chips and drown em.
 
151 [OhFark]
2022-10-05 9:24:25 AM  

MrBallou: Notabunny: Just enough liquid for the cornbread to absorb

THIS is the answer. Cornbread and chili is the ultimate form.

/Hawaii born wife insists on chili and rice, but she's wrong,


She's half right, it's delicious and how I usually serve my chili. But only because rice is faster and less work than cornbread, if I wasn't lazy most of the time, cornbread is the clear winner

/Idea of the starch soaking up the liquid is spot on though, regardless of the starch
 
2022-10-05 9:24:45 AM  
Thicken it up with saw dust like a real man
 
2022-10-05 10:00:50 AM  
*ctrl+f masa*


eyeq360: Wanebo: Cornstarch in my chili?

Frblegraplejerbiltheresnobeansinchiligrreeplebogus

Yeah, I'm not thickening chili with corn starch. It's perfectly fine for an East Asian dish, but in chili, it's a no.

Masa harina, however, is much better and that's what I use.


Yup.
 
2022-10-05 10:03:58 AM  

olrasputin: *ctrl+f masa*


lol that's the first thing I did, too, when I opened this thread!
 
2022-10-05 10:10:54 AM  
The article suggest putting broccoli in the chili. This article can be safely ignored.
 
2022-10-05 10:19:55 AM  
media2.giphy.comView Full Size
 
2022-10-05 10:42:33 AM  

hubiestubert: Depends on the style. With beans? Green chili? Texas Red? White chili? The abomination that is Cincinnati chili? Sonoran? Black bean? Whatever the f*ck they're doing in Illinois? There's the more pork related Kansas City style. A mole base?  There's a lot of chilis out there, and the style matters a lot to the question of how thick.

Currently, I'm on a black bean chili kick, with corn, carrot, sweet potato and tomato, chocolate, coffee, with chunks of culotte, and a good amount of green onion, but that's because that's what is hand right now, and I like to have some chunks in my chili beyond just beef or pork. I prefer a chili that isn't soupy, but a lot of white chilis, and green, and those without beans at all are thinner, and they're fine too.

It's chili. Some, rice, cheese, you've got a burrito. A bowl and cornbread, you've got a meal. You've got a thinner chili, then grab some chips or MOAR cornbread. It's not a hard and fast answer for the ideal, since there are Sofa King many variations. Buffalo, turkey, with or without pork, with or without chorizo, topped with chicharrones or cheese, it's chili. Grab a frippin' spoon and dig in.


If you put beans in it you have to call it chile con frijoles.
 
2022-10-05 10:54:58 AM  

b0rg9: olrasputin: *ctrl+f masa*

lol that's the first thing I did, too, when I opened this thread!


Yup yup, that's the only correct answer.
 
2022-10-05 12:31:59 PM  
Thick-ish.
 
2022-10-05 12:32:02 PM  
A little soupy, which ceases to be a problem once you add the cheese to melt over it and add crackers (oyster or saltine).
 
2022-10-05 2:58:08 PM  

hubiestubert: Depends on the style. With beans? Green chili? Texas Red? White chili? The abomination that is Cincinnati chili? Sonoran? Black bean? Whatever the f*ck they're doing in Illinois? There's the more pork related Kansas City style. A mole base?  There's a lot of chilis out there, and the style matters a lot to the question of how thick.

Currently, I'm on a black bean chili kick, with corn, carrot, sweet potato and tomato, chocolate, coffee, with chunks of culotte, and a good amount of green onion, but that's because that's what is hand right now, and I like to have some chunks in my chili beyond just beef or pork. I prefer a chili that isn't soupy, but a lot of white chilis, and green, and those without beans at all are thinner, and they're fine too.

It's chili. Some, rice, cheese, you've got a burrito. A bowl and cornbread, you've got a meal. You've got a thinner chili, then grab some chips or MOAR cornbread. It's not a hard and fast answer for the ideal, since there are Sofa King many variations. Buffalo, turkey, with or without pork, with or without chorizo, topped with chicharrones or cheese, it's chili. Grab a frippin' spoon and dig in.


I would like to know more about Sonoran chile.

Usually I make either a Texas chili or a green chile pork.  I think the white chilis I would just call white bean soup?
 
2022-10-05 5:26:42 PM  

Russell_Secord: A little soupy, which ceases to be a problem once you add the cheese to melt over it and add crackers (oyster or saltine).


I crumble my saltines in the bottom of the bowl, cover them with shredded cheddar, then ladle the chili over the top. Mix well and enjoy.

/onions are already in it
 
2022-10-05 7:04:09 PM  
My go-to measurement for any thick soup, stew, or chili: if you can stand a knife in it at angle, edgewise, it's perfect.
 
2022-10-05 8:04:17 PM  

rosekolodny: hubiestubert: Depends on the style. With beans? Green chili? Texas Red? White chili? The abomination that is Cincinnati chili? Sonoran? Black bean? Whatever the f*ck they're doing in Illinois? There's the more pork related Kansas City style. A mole base?  There's a lot of chilis out there, and the style matters a lot to the question of how thick.

Currently, I'm on a black bean chili kick, with corn, carrot, sweet potato and tomato, chocolate, coffee, with chunks of culotte, and a good amount of green onion, but that's because that's what is hand right now, and I like to have some chunks in my chili beyond just beef or pork. I prefer a chili that isn't soupy, but a lot of white chilis, and green, and those without beans at all are thinner, and they're fine too.

It's chili. Some, rice, cheese, you've got a burrito. A bowl and cornbread, you've got a meal. You've got a thinner chili, then grab some chips or MOAR cornbread. It's not a hard and fast answer for the ideal, since there are Sofa King many variations. Buffalo, turkey, with or without pork, with or without chorizo, topped with chicharrones or cheese, it's chili. Grab a frippin' spoon and dig in.

I would like to know more about Sonoran chile.

Usually I make either a Texas chili or a green chile pork.  I think the white chilis I would just call white bean soup?


Essentially a carne con chili. This is a nice take on the style.
 
2022-10-05 9:33:03 PM  
If it's not thicker than soup and stew you suck 😒
 
2022-10-06 6:40:16 AM  
Like a warm apple pie.
 
2022-10-06 7:25:27 AM  
I don't use saltines i use crushed tortilla chips and queso Blanco on top. Also I soak the beans in a tea of chili and water.
 
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