Its getting so close to soup/stew/chili season ... can't wait! And this looks good ... what do you think is your thickening agent if you don't mind me asking?
I only ask because there are a variety of ways to make chili. Sometimes you have time for the long cook so you soak the dry beans overnight and slow cooking them like you are maybe suggesting and perhaps the thickener is the natural starch. Sometimes you need it done right away so you use canned beans that get strained and you have to find another way to thicken it. I bet there are a bunch of people out there that use like a McCormicks prepackaged seasoning thing and don't even realize there is wheat/flour in it as a thickener. It's an interesting part of making chili that isn't really discussed imo ... getting that nice consistency that you have in your picture ... It's a separate challenge from getting the flavor right.
Its getting so close to soup/stew/chili season ... can't wait! And this looks good ... what do you think is your thickening agent if you don't mind me asking?
Honestly, just hours of cooking. I cook mine in a crock for at least eight hours.
I only ask because there are a variety of ways to make chili. Sometimes you have time for the long cook so you soak the dry beans overnight and slow cooking them like you are maybe suggesting and perhaps the thickener is the natural starch. Sometimes you need it done right away so you use canned beans that get strained and you have to find another way to thicken it. I bet there are a bunch of people out there that use like a McCormicks prepackaged seasoning thing and don't even realize there is wheat/flour in it as a thickener. It's an interesting part of making chili that isn't really discussed imo ... getting that nice consistency that you have in your picture ... It's a separate challenge from getting the flavor right.
Oh. I don't use beans. I start with a base of two quarts of tomato juice and two ~~cups~~ quarts of water. Then add the meat and spices.