The Best Way to Thicken Chili That Turns Out Too Thin

If you’ve ever been excited to dig into a pot of chili that has been simmering for hours, only to discover it’s closer to soup than stew, you’re not alone. The good news is that there’s a simple fix that can restore the hearty, spoonable texture most people want: masa harina, the corn-based flour used to make tortillas and tamales.

How to Thicken Chili With Masa Harina

Masa harina does more than just soak up excess liquid in chili that’s too thin. It releases starch into the pot, which helps keep the ingredients from separating and gives the dish a thicker, creamier consistency. It also adds a subtle Tex-Mex note without overwhelming the flavor of your recipe.

For the best results, add it to hot chili, not to cold leftovers. The starch needs heat to activate properly; otherwise, it can form clumps instead of blending smoothly.

In my experience, about one tablespoon for every four to five cups of chili works well. I like to start by warming roughly half a cup of chicken or beef broth, or by removing a similar amount of liquid from the pot, then whisking in the masa harina to make a slurry. Once it dissolves, I stir it into the chili gently and evenly.

Even if the chili has already been simmering for hours, I let it cook for another 10 to 15 minutes after adding the slurry. That extra time gives the starch a chance to thicken the pot and cook out any raw flour taste. It also lets me judge whether the chili needs a little more masa harina or whether it has reached the texture I want.

Another Fast Trick for Thickening Chili

Masa harina is an effective fix for watery chili, but beans can help too. Just like corn flour, beans release starch, so adding the liquid from canned beans can help build thickness from the beginning.