Help w/ chili

[Jaxcooks]

I put too much ketchup and sugar in the chili recipe. Hate to throw it out. Anyone know how to dilute these flavors?

[labradors]

Just turn it into a bigger batch. First, add more cooked, seasoned meat, peppers and onions proportional to the percentage of ketchup you are over. Also add more chili powder and/or cumin and/or hotter peppers, depending upon how much sugar you are over. A little vinegar can also help correct the sugar.

With all the above (except, perhaps, the meat), just add small amounts at a time, rather than just dumping them in, since you don't want to have to correct back the other way.

Oh... If you are a heretic, and must use beans in your chili, they could be used to help in the same way the meat would. Otherwise, as someone once said, "If you know beans about chili, you know chili ain't got no beans!"

[Jaxcooks]

Great suggestion-many thanks!

[cheedo1@hotmail.com]

hi jax.
also adding ,starting with 1/4 teaspoon of baking soda to your sauce,and increase as needed.
the baking soda will help neutralize the acid, as with baking, using brown sugar in a recipe(which is acid), the baking soda is used to neutralize it so it won't be acidy but leaves the flavor of the brown sugar..
a little baking soda in your water when you do cauliflower sprouts cabbage, will help in killing the odor as it cooks and also makes it less acidy for the stomach.
hope that little bit helps you.
happy saucing,

remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron

[Jaxcooks]

Thanks again. Will this method also help w/ chicken wings that are too hot? Brought them home from the resturant to see if I could dilute the heat. Good grief, these were not MILD wings.