A simple way to prevent your chilli from being unsatisfyingly thin is by adding masa harina, or corn flour, to your recipe. Many at-home cooks are probably already familiar with masa flour, which is created via the ancient practice of grinding corn into a fine powder. According to Epicurious, masa harina is nixtamalized corn flour. This process is pre-colonial and essentially turns dried maíz (corn) into a more nutritional food with the addition of calcium hydroxide (historically achieved by adding wood ash or lime), and the masa produced has been used to make dishes like tamales, maíz cakes, atole, and tortillas for centuries.
Maseca is a brand of masa harina and is perfect to use as a thickener for your chili while also adding a subtle flavor to your dish. All you have to do is add it to equal parts water and stir the mix into your pot (via Serious Eats). Masa harina is not hard to get your hands on either! It is often sold in big-box stores and is almost always found in Latin marketplaces, and it's absolutely the best way to thicken up any soup, stew, or chili your heart desires.
The Ingredient You Need For Thicker, More Flavorful Chili - Tasting Table
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