Spag Bol/Chilli Sauce Too Thin

needaspirin

Queenie wrote:

Took me a minute to find it, but I'm copying my post from the thread "Help, can you thicken a casserole without cornflour" worth a read because all sorts of ideas and tips are in that thread

I thicken my vegetable curry using this. Because the flour is mixed with butter or margarine it dissolves and doesn’t form lumps. I also use McDougals thickening granules if I need to thicken something quickly but it would be an expensive method for bulk cooking.

clarabell1984

unusually when I did a tesco diet it had hot chocolate powder in to thicken it. Not a lot if I remember right, just a couple of tea spoons

annie-c

clarabell1984 wrote:

unusually when I did a tesco diet it had hot chocolate powder in to thicken it. Not a lot if I remember right, just a couple of tea spoons

Very dark chocolate gives a lovely flavour to chilli (just a couple of squares needed) so this sounds like a reasonable tip!

Queenie

annie-c wrote:

Very dark chocolate gives a lovely flavour to chilli (just a couple of squares needed) so this sounds like a reasonable tip!

I've used 85% Lindt chocolate - you're right, just a couple of squares for the chilli .... and the REST for ME :j :drool: :j :drool: :j :drool:

Made a loaf in the BM which called for white chocolate, milk chocolate and plain chocolate - my lads had to hide the remainder of the 3 bars after weighing out because there is a particular time of the month where I would climb mountains for a choco fix - the rest of the time I'm a savoury kind of gal :laugh:

DebtphobicDeirdre

I add one teaspoon of cocoa per portion to my chilli. I might also add some dried soya mince to soak up excess liquid, youwill need to cook it for another 15 minutes. I often use half best mince and half soya mince to get the best flavour and cheap health benefits.

Gaia

You could try using tomato puree, and maybe a handful or so of breadcumbs