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Old 01-08-2012, 07:03 PM   #11
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I added some vinger and more chli powder and is not too bad

Tommorow we will see how it taste

Thanks for all you advise

Ed
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Old 01-08-2012, 08:16 PM   #12
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Simmer the chili at low heat , then add a whole peeled potato to it , the potato may absorb the sweetness. I have used this method to reduce heat , it may work to absorb the sweetness! I have also added corn meal to absorb heat.
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Old 01-08-2012, 09:11 PM   #13
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Quote:
Originally Posted by specmat
I added some vinger and more chli powder and is not too bad

Tommorow we will see how it taste

Thanks for all you advise

Ed
So glad it turned out better, Ed! It may surprise you tomorrow, in a good way!
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Old 01-09-2012, 08:51 AM   #14
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Quote:
Originally Posted by salt and pepper View Post
Simmer the chili at low heat , then add a whole peeled potato to it , the potato may absorb the sweetness. I have used this method to reduce heat , it may work to absorb the sweetness! I have also added corn meal to absorb heat.
Potatoes don't selectively absorb sugar or salt or heat, etc.

They aren't that smart. They just absorb liquid. You achieve the same effect by dipping out some of the liquid.

They do add some starch so you could quickly add some masa to your batch but that's not going to appreciably cut down on the sweetness.

As others have stated, the problem is with your recipe. Next time use a better one. :-)
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Old 01-09-2012, 09:15 AM   #15
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1/4 cup of sugar seems excessive to me. I never add sugar to my chile, sometimes a little bit of cinnamon ( 1/2 tsp at the most). I think the only way to salvage the current batch is add more tomatoes, and other spices and herbs. You can always freeze leftovers.
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Old 01-09-2012, 11:03 AM   #16
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I also never add sugar to my chili. You can try adding cocoa and/or some unsweetened peanut butter. I like Trader Joe's brand that only has roasted peanuts and salt. Just a little bit at a time stir well cook a few minutes than taste and add more if neede. Peanut butter also add a nice richness.
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Old 01-09-2012, 12:18 PM   #17
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[1/4 cup sugar[/QUOTE]


That is a lot of sugar, IMO. Usually, it's a teaspoon, or less for tomato base.
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Old 01-09-2012, 12:27 PM   #18
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I am wondering if the 1/4 cup sugar was a typo and it should have been 1/4 tsp sugar?
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Old 01-09-2012, 01:12 PM   #19
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I am wondering if the 1/4 cup sugar was a typo and it should have been 1/4 tsp sugar?
I also thought the amout of chili powder called for was a typo too. It isn't nearly enough for 2 pounds of meat and 4 cans of beans.

And 4 cans of tomatoes is way too much, if you ask me.

Chili sauce really has no place in chili. Its basically ketchup. Neither does sugar if youare using any tomato product.

And it doesn't have salt in it.

All in all a very odd recipe for "chili."

Let us know if you are interested and the folks here can probably give you a million other recipes.
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Old 01-09-2012, 06:05 PM   #20
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I did a search because I was curious as everyone else at the amount of sugar and found another chili recipe that also called for 1/4 cup of sugar. The directions were...... Add sugar to taste, but be careful not to use too much. Chili becomes something else entirely if too sweet

That's a bit odd ^ Sugar to "taste" definitely wouldn't be 1/4 cup but then I dont add sugar to any tomato dishes, just a preference on my part.
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