The Trick for Thick, Hearty Chili
In general, you don’t want your chili to be too thick or too runny. Too runny and it’s closer to soup.
One trick I use to thicken my chili is to add some cornmeal to it. You don’t need much (a few tablespoons) and it doesn’t change the flavor. It just gives the whole dish some nice body and thickness. If the chili seems too thin for your tastes, just simmer it an extra 5 to 10 minutes to thicken it a little more. The cornmeal should help with that.
How Long to Cook This Chili
Made with ground beef, this chili is done in under an hour—or you can simmer it for much longer if you want. It will thicken and become more richly flavored the longer it simmers.
If you use chuck roast, just keep simmering until the meat is fork tender and shreds easily—about two to three hours.
Personally, I think chili can be even better on day two, after the flavors mingle in the fridge for a few hours!
Freeze the Leftovers!
Leftovers will keep refrigerated for about five days, or frozen for up to two months. You could even make a double batch and stock your freezer for later!