Creamy White Chicken Chili Recipe - The Cookie Rookie® (2024)

FAQs

Should chili be thick or soupy? ›

Ideally, chili should simmer low and slow. This allows some of the liquid to evaporate and results in a thicker consistency and deeper, more complex flavor as the aromatics and spices release their superpowers.

Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch. If you're using all-purpose flour, double the amount of water. Stir in the cornstarch slurry, evenly distributing it throughout the chili.

Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Tomato paste. This is probably the easiest and maybe most common addition to add thickness to a chili recipe. Tomato paste is super thick and not only adds texture but adds a richer and deeper flavor to chili.

Heavy Cream / Milk / Sour Cream / Cheese

Another great thickening agent is dairy, whether heavy cream, milk, sour cream, or even shredded cheese. You'll want to incorporate these ingredients on low heat. With the heavy cream or milk, you'll add that to your whole pot of chili before serving.

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.

Sprinkling in a tablespoon or so of cornmeal or polenta is a great way to thicken Southwestern-inspired chilis. Adding either of these to a hot pot of chili means that it'll absorb and help thicken the liquid after simmering for about 10 additional minutes.

When boiling, cover and simmer for 1 hour. Add beans; cook uncovered until well heated and chili is desired thickness. For thinner chili, add more tomatoes or water. For thicker chili, add grits which have been mixed with cool water.

Why do people put sour cream in chili? ›

The slightly tart flavor will add brightness and complexity to your tried-and-true chili recipe, while the thick texture creates heartiness and a creamy mouthfeel.

And to serve

In Mexico, they make a green rice, using a long-grain variety flavoured with salsa verde. Paul also suggests trying an ancient grain such as quinoa or faro, as well as corn tortillas and condiments such as guacamole, salsas and sour cream. “Chilli con carne is very communal,” he says.

For an extra tangy, rich bite, incorporate a dollop (or five) into your batch. This is already common practice in many white chili recipes (which, ironically, are often made with green chiles), but a dollop of stirred-in sour cream can benefit red chili, as well.

Regular flour is another quick fix to thicken chili. You'll need to mix it with water in order to create a slurry and avoid any lumps. How to do it: add 2 tablespoons of flour and ¼ cup of cold water to a bowl and whisk to combine. Stir the slurry into the chili and simmer.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top. Photo by Meredith.