Any here think they are a chili expert? I'm just starting to lean to make chili. I follow the instructions step by step for the recipe I got but it doesn't come out right.
My chili seems a bit to thick and acidic.
Right now in my recipi I use two can crushed tomato's. I'm wondering if I should go to one can of crushed tomatos and one can of diced if that would help. Also I was thinking about adding honey at somepoint in the process to sweeten it up. I like a bit of kick (not too much) but sweet at the same time.
I can post the ingredients and cooking instructions of the recipe im going after if that will help.
Any suggestions would be grealty appreciated. Also, can any of this help to save the batch I made yesterday that I don't like and is sitting in my freezer?
BBL
My chili seems a bit to thick and acidic.
Right now in my recipi I use two can crushed tomato's. I'm wondering if I should go to one can of crushed tomatos and one can of diced if that would help. Also I was thinking about adding honey at somepoint in the process to sweeten it up. I like a bit of kick (not too much) but sweet at the same time.
I can post the ingredients and cooking instructions of the recipe im going after if that will help.
Any suggestions would be grealty appreciated. Also, can any of this help to save the batch I made yesterday that I don't like and is sitting in my freezer?
BBL