[Sca-cooks] chili question...

[Kathleen A. Roberts]

texas chili, i assume, as opposed to new mexican green or red? ;)

lots of things can make it taste sour or sharp.   blend of chili spices, 
not to mention age.  did she change her brand of chili?   or just use 
powdered red chili (unadulterated will be sharper).  sometimes tomatoes can 
have varying degrees of tart, whether fresh or canned.   again... different 
brand?  i am assuming this is a well-loved and used recipe?  if not, mebbe 
that is how it is supposed to taste?

the eternal pinch of sugar is good always.   white, brown, even splenda or 
sweet and low, if you are of that ilk, as i am when cooking for just we 
two.  won't change flavor.

changes flavor a bit, but.... some shaved chocolate can mellow the 
sharpness.

cailte