[Sca-cooks] chili question...

[Olwen the Odd]

The type of pan she used might be a problem as well.  If she used an 
aluminum pan it would certainly change the tang of the chili.
Olwen

>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

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