When I cook chili the acid taste from the tomatoes seems to take over. How can I counteract the acidity?



gandalf June 17, 2020
You might also add some butter, which can take the edge off the acidic taste. For example, the Big Little Recipe, here, https://food52.com/recipes/78043-busy-weeknight-bean-chili, involves the addition of butter.
Lori T. June 16, 2020
There are a couple of things you could try. Long term, low simmer cooking will tame the acidic bite. You can also try a pinch of baking soda to alter the pH without changing the flavor profile. It's just important to start with small amounts and taste before you add more, because too much will make it taste soapy. You can also try a pinch of sugar, which works- but can give you a sweet taste instead. Finally, and especially nice for chili- add a spoonful of cocoa powder. I use cocoa powder in my chili recipe anyway, for the deep flavor it brings- but it also helps neutralize the acid in tomatos too. Add in your choice by the pinch, and taste to see when you arrive at the level you want.
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