How do you get tomato tang out of chili?

It's tough to completely remove tomato tang from chili, as the flavor tends to permeate the dish. However, you can reduce its prominence with a few strategies:

1. Balance the Flavors:

* Add Sweetness: Incorporate a spoonful of brown sugar, honey, or maple syrup to counteract the acidity.

* Boost Savory Notes: Enhance the savory flavors by adding more spices like cumin, paprika, chili powder, or a pinch of cayenne pepper.

* Layer in Richness: Stir in a dollop of sour cream, yogurt, or cream cheese for a creamier texture and to balance the tartness.

* Add Umami: Consider adding a pinch of MSG (monosodium glutamate), or incorporate ingredients like soy sauce, miso paste, or anchovies to introduce umami notes that can help to balance the acidity.

2. Adjust the Tomato Base:

* Use Less Tomato: If you're starting from scratch, use fewer tomatoes or a blend of tomato products like tomato puree, paste, or even diced tomatoes.

* Substitute for Tomato: Experiment with alternative ingredients like bell peppers, roasted eggplant, or even butternut squash to add sweetness and depth without the tang.

* Use Unsweetened Tomato: Look for varieties of tomato products that are labeled as "no sugar added" or "unsweetened."

3. Cook It Down:

* Simmer Slowly: Allow the chili to simmer for a longer period, as this helps to reduce the liquid and intensify the flavors, potentially lessening the tomato tang.

* Use a Slow Cooker: Cooking your chili in a slow cooker can help to mellow the flavors and create a more balanced result.

4. Serve with Accompaniments:

* Offer Counteracting Sides: Serve the chili with toppings that help to balance the tartness, like sour cream, avocado, shredded cheese, chopped onions, or cornbread.

Remember, the key is to find a balance that suits your taste. Experiment with different techniques and combinations until you achieve the chili flavor you desire.