Thickening agent instead of cornstarch

[DLS]

I was wondering if any of you could give me advice on what to thicken up a recipe with instead of cornstarch. I am using a recipe for chili in a crockpot and it seems way to watery to me. I would like to really thicken this up but I think cornstarch is suppose to be too loaded with carbs (carborous!) LOL

I would really appreciate some help as I have to have dinner ready by 4:30! YIKES!

Thanks to all,

[missnikki217]

Re: Thickening agent instead of cornstarch

Crushed pork rinds.. they're usually bland enough to not alter your flavor

[gbidruglord]

Re: Thickening agent instead of cornstarch

I sometimes use cream in my gravies, but I don't know if you want to add cream to chili.

[Elizellen]

Re: Thickening agent instead of cornstarch

I use guar gum

Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. Guar gum is said to have significantly more thickening ability than cornstarch, at a fraction of the cost.

It is made from the seeds of a guar plant so would be an OWL rung 3 food addition I assume.

Another reason for moving to OWL

[sadie147]

Re: Thickening agent instead of cornstarch

I make my chilli with crained diced tomatos and a can of s/f tomato sauce and usually don't have this issue. I wonder if it's the moisture from the crockpot causing it. I would think tomato past would work as well, just keep track of the carb count.

[Elizellen]

Re: Thickening agent instead of cornstarch

Maybe you could try reducing the liquid in it by simmering it for longer than usual?

[DLS]

Re: Thickening agent instead of cornstarch

I use guar gum It is made from the seeds of a guar plant so would be an OWL rung 3 food addition I assume.

Another reason for moving to OWL

Where can I find guar gum? Is it with the spices? LOL about the moving on to owl! I will think about it some more.