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Dec 31, 2006 01:46 PM

How to take the "sweetness" out of chili

I made my first batch of chili yesterday. Don't ask me why I had never done so before, I guess my husband and I always ate it elsewhere so I didn't bother. The recipe was given to me by my cousin who uses a roast that you flake, rather than using ground beef. The chili was delicious, but my husband thought the sauce was "rather sweet" as he put it. Does anyone know how to take the sweetness out, without making it so hot that it burns your mouth? We were pleased with the amount of spicyness. I used 2 cans of crushed tomatoes - perhaps the tomatoes are the sweetening agent? Any tips would be helpful!

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  1. I think it was the tomatoes -- maybe the brand you used adds sugar? I usually use Rotel if I can find it, and only one can. I don't care for excessive tomatoey-sweetness in sauces, either.

    1. I thought perhaps it could be the tomatoes. I used Pastene Kitchen Ready ground peeled (label says 4g sugars). Thanks for the tip, I'll try Rotel next time.

      1. Yep, it's the tomatoes. And that's a ton of 'em - how much chili did it make? Personally, if I use any tomato at all - it's a teaspoon of paste or a half a small can in a big pot. Chili should not be tomato sauce with some beef and chile powder in it...

        1. My suggestion is use a different recipe.

          If the chili's sweet some'thin be wrong.

          1. If you used sauteed onions, they add sweetness, especially if they become browned and caramelized. So, if the recipe calls for them, you could reduce the amount and/or be careful not to let them brown. Good luck.