How can I get a smoky, rich molasses taste in my chili & avoid over-sweetening it? Adding tomatoes & cayenne isn't helping..
Some options for smoke: Liquid smoke, some types of dried chilies, smoked paprika.
Molasses is available in different grades with different sugar contents. Try one labeled "Robust" or "Full Flavor".
Thank you! I've been using Fancy molasses -- the sweetest of them all. :P Going to the store NOW to pick up something with less sugar content. Will start with this change and go from there..
Barbara is a trusted source on General Cooking.
Try adding ground chipotle chilis to your chili--you'll get a smoky flavor without much sweetness.
Thank you! Another excellent idea -- can't wait to try it.
I go with drbabs and the chipotle chiles! In my chili I balance them with a little cocoa powder and a little Vermont maple sugar.
Abbie is a trusted source on General Cooking.
I also add dark beer to my chili which adds richness without sweetness - you can thicken it with a corn masa paste rather than tomato paste - which adds a great flavor and less sweetness. And yes - along with everyone else - chilis, chili powder, unsweetened cocoa
Actually, I should have said that I use a chipotle chile in adobo sauce and some of the sauce - I think the sauce adds to the smokiness!
Reporting that the ROBUST molasses made a big difference. After tasting it, my mom suggested a longer, slower cooking time -- she cooks hers for up to 8 hours and it's amazing. Thank you everyone for your insights -- looking forward to trying everything out!
Please enter a valid email address.
Well played. You deserve a cookie.
Master this recipe & you're a biscuit pro
Trick or treat.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.