Make a roux for your chili to improve the texture.
The French roux is pronounced "rue," and in cooking terms, it is a thickening agent. It is typically made from oil or fat which is melted or liquefied and then combined with an of flour until it is mixed thoroughly, creating a paste. The roux is then added to a food either as a sauce or simply as a thickening agent for a sauce that already exists. Adding roux to chili gives the chili a thicker, smoother texture.
Instructions
1. Brown the ground beef that you will be using in the chili in a skillet. Heat the ground beef on medium, until it is thoroughly cooked.
2. Pour the liquid fat from the ground beef into a microwave-safe bowl.
3. Add an amount of flour equal to the amount of melted fat to the bowl.
4. Place the bowl in the microwave and heat at 1 minute intervals, stirring between each timed heating, until the roux is a brownish red. Make sure that it does not contain any lumps.
5. Add the roux to the chili, as you begin the cooking process.
Tags: ground beef, amount flour, equal amount, , thickening agent