What, if anything, can be used to thicken sauces. I'm not talking about a gravy so much. For instance, my family loves Chili Verde. Whats in it is ok for SB. I believe other than the fact that to make it, you roll bite size chunks of meat in flour and brown it. This helps to thicken the sauce. I can brown the meat without the flour, no problem. How do I thicken the sauce or is it possible. I would appreciate any advice. Thanks Guys!

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Dawn

In P2 you can use either some whole wheat flour (the whole white wheat may be less whole wheat-y in taste), or some corn starch blended with cold water and mixed in once the chili is already made. Arrowroot is another thickening agent you can work with to thicken sauces in either P1 or P2. Chili verde doesn't typically have beans in it unless your version does, but in chilis with beans you can puree a portion of the beans and blend it in to thicken the chili as well or use some ff refried beans maybe?

That's all I got really!

You are wonderful as always, thank you.

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Dawn