Chili is a favorite stew in many households. The spicy flavor is complemented with ground beef, tomatoes, onions, garlic, and vegetables of your choice.
The taste of chili is a mix of hot and strong, sweet, and sour, hence all in one. Chili does not follow any specific recipe and allows you to play with the ingredients.
There is no set formula for the amount and types of ingredients to be used in it. Everyone likes chili according to their taste buds.
However, anything that is too acidic is hard to eat. What if your chili is perfect but a little too acidic?
You would be wondering how to cut the acidity in the chili? It involves some easy tricks.
There are some harmful side effects of eating acidic foods. Not all low pH foods promote an acidic environment. Some of these are acid-forming, while others just have low acidity.
Acidity in chili is mainly caused due to tomatoes. Tomatoes do not create an acidic environment. However, they can aggravate the symptoms of Gastroesophageal reflux disease (GERD).
GERD causes regurgitation of food and even difficulty in swallowing. Patients with GERD should reduce tomato intake if their symptoms are exacerbated.
How to cut the Acidity in chili?
You have cooked your chili, but it tastes too acidic. No worries, we have got your back.
1. Baking soda
No, we are not joking. Baking soda works for real. It reduces the acidity and helps achieve a balanced flavor.
Add in a small quantity at the start, a teaspoon at most. You will see bubbling in the chili, but that’s normal. Once the bubbling has stooped, taste to check if you have the desired results.
Baking soda does not affect the flavor; it just reduces the acidity. It is safely the best option you have.
Sugar is a great way to neutralize the acidity in your chili. You might need to add large quantities depending on the acidity.
Sugar is an easy alternative to balancing out the acidity, but some experts believe that sugar is not effective.
Some people prefer it since it adds to the chili, rather than taking out the flavor like baking soda.
3. Cut vinegar in the hot sauce
Chili has loads of acidic ingredients like vinegar, garlic, onions, and tomatoes. So, you may want to cut down on vinegar to reduce some acidity.
However, if you do not want to lose the essential flavor from vinegar, add baking soda or sugar.
Using too much garlic can unnecessarily increase the acidity of the chili. Use in a moderate amount to achieve the desired balanced taste.
5. Sauté the onions
You can sauté the onions before you put them in the cooker. Sauteing is just another way. Try to see what fits your need best.
So, there are many ways of how to cut down the acidity in chili. You need to find the best option for you to avoid any mess.
Too much acidity can cause reflex issues and is generally not eatable. Try different techniques; you will not be disappointed.