How to reduce acidity in chili?

I totally get it, sometimes one wrong ingredient makes the whole dish taste too acidic or sour. Adding a spoonful of fresh cream or some boiled, mashed potatoes can absorb that extra sharp taste beautifully.

I had this exact problem last week when my tomato-based chili became super sour. I just added a tiny bit of baking soda (just a pinch!) and it fizzed and immediately cut down the sharp acid taste.

Just add a tiny pinch of sugar or some heavy cream to balance the acidic taste easily.

Simple solution: if the dish is too acidic, add a small piece of jaggery or some extra boiled beans. It will absorb the sourness and balance the gravy without ruining the original flavor.

My kids hate it if the food is even slightly sour or acidic. I usually stir in a tablespoon of unsalted butter or a little milk at the end. It makes the dish creamy and kids eat it without complaining.

I literally just fixed my dinner chili an hour ago! Adding some grated carrot and letting it simmer for ten minutes naturally sweetens the dish and cuts the harsh acidity of tomatoes.