Masa Flour for thickening chili

Buxwheat

About how much Masa does it take to thicken 3 Qts of chili? I know I should just add til the desired thickness is achieved, but what sort of order of magnitude is necessary? 1 tsp vs 1 tbs vs 1/2 cup? The last time I used it, I think I put about 2 tbs in some water, stirred, and slowly added the whole amount. Seemed right as I was stirring, but the next day you could slice the chili with a knife. A bit too thick. Also, when should I add it? Beginning, middle, or end of the cook? Thanks, it should be ready in about 45 minutes.

fishlessman

i think most store bought kits its a little less than the 2 tbls. if its thick the next day just add water, or make a pie

Buxwheat

Thanks. I think I will start w/ 1 tbs and wait before adding more. How about timing? During the cook or before taking it off?

Sundown

I add at the end of the cook usually. See other thread below.

That pie looks pretty good fishless how bout bringing some of that to Fred's so we can do a taste test?

Sundown

what happened to the meeting at the Clam Shack? stike messed it up?? :evil:

fishlessman

the only thickening agent i put in at the end is arrow root, flours i want to cook a while to get rid of the pasty taste. most times i dont add a thickening agent to chili anyways

fishlessman

dont know, is the clambox still open or does it close for the season

Beli

What is that great looking dish on the photo??

fishlessman

i made a pie out of leftover chili with a lard crust. no real recipe for the pie or chili as i just make it up as i go along. most of my chilis have kidney beans in them , but i dont see any in this pic. ive done chili pies, gumbo pies, sausage pies, fiddlehead pies, salmon pies, pork tourtieres, etc. pies are fairly simple in the egg.

Beli

Could you suggest one pie and share the recipe? TKS

fishlessman

this is the simplest pie, lard crust and sausage meat, i dont know if this one was a greek sausage or an italian, pick your favorite sausage and go for it. the butcher near me makes about a dozen different pies about the size of cupcakes and sells them at breakfast time, he gets people coming a hundred miles away and filling coolers with them to freeze for later. i make the chili pie the same way with leftover thick chili, just dump it in a crust and cook inderect
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=182219&catid=1
this pie is a lamb sfeeha, the bakeries near me sell these, also good served with chutney and labne (a type of yogurt spread)
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=330427&catid=1

fishlessman

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=421800
here is the salmon pie one, cant find the toutiere on line and the fiddleheads would be near impossible for you to get i think
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=213861&catid=1

Unknown

...they activated your account. wahoo.

"great" to have you back

(J)

Unknown

Putz.


(c)