I've done the same, almost, plain corn meal (more fiber?) thickens it, adds flavor and sweetness... Maybe your masa mix cooked to little noodle / dumpling chunks because the chili was soooo hot... chili couscous...
chili spetzel (sp?)
On the fiber issue - isn't masa made from hominy - corn which has been treated with lime so the hull slips off? Maybe corn meal might be "healthier" since is is made directly from whole corn kernels...
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Originally Posted by
We have a favorite chili recipe that we've been making for years.
Towards the end of cooking, I mix some masa with warm water so that
it's slightly creamy (not thick or pasty). I add this to the chili
for the last 20-30 minutes of cooking, and it adds a nice richness.
The last time I made it, when I added the masa/water mixture, it
immediately formed clumps. It never redissolved. I fished out as
many clumps as I could, but the finished product was bad, because
there were still lots of little clumps that were like eating dough.
Worst thing is, it was a triple batch for freezing, so it mocked me
for months to come.
I'm making chili again tomorrow. I hate to leave out the masa out of
fear, I really like the texture it adds.
What do you think went wrong the last time?
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