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 equal amount 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.
Things You'll Need
- Ground beef
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.
Pour the liquid fat from the ground beef into a microwave-safe bowl.
Add an amount of flour equal to the amount of melted fat to the bowl.
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.
Add the roux to the chili, as you begin the cooking process.
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