Add water, tomato sauce, chili powder, garlic and salt, stirring until
chili sauce thickens.
Not exact matches
Also, you have the good makings of a traditional Mexican enchilada
sauce, remove the beans and the tomato products from the
chili and add several more tablespoons of chile powder, some flour to
thicken, chopped onion, broth, corn tortillas and a filling of cheese or your favorite.
If that's what you're craving, make a quick white
sauce thickened with flour and whisk that into the
chili toward the end of cooking.
The first or second time I ever made a big batch of
chili on my own, I learned that it will take for - ever to
thicken up the way I like it, unless I added a bit of tomato paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese
sauce as a kid), and as I've gotten older, too much tomato doesn't agree with me like it used to, so I also add in beef broth (and a littttle fresh lime juice) to cut the acid.
Enchilada
sauce is made from red
chili pods that are dried, stewed, strained, spiced, and then
thickened with a roux.