Unpopular opinion: baking soda in chili is a total game changer (nobody is doing it right)

So I've been making chili for like 20 years (since I was in college, honestly). And everyone always talks about adding coffee or chocolate or whatever. But the real secret nobody mentions? A pinch of baking soda right when you brown the meat. It raises the pH so the meat stays tender instead of getting that tough, weird texture. I noticed it after my buddy's mom made chili for a potluck last fall in Portland and hers was way better than mine. I asked her and she just shrugged and said "baking soda." Ever since then, I add maybe 1/2 teaspoon per pound of beef. Has anyone else tried this or am I just late to the party here?

3 comments

3 Comments

carter.laura23d ago

Honestly I've been doing this for years and nobody believes me when I tell them. It's literally the one thing that makes my chili actually taste like it came from a restaurant instead of a pot. People always think I'm adding some secret spice blend but nope, just baking soda. Tbh it works way better than coffee or chocolate ever did for me. Ngl I feel like the texture thing is the part everyone overlooks when they're trying to perfect their chili.

cole35623d agoTop Commenter

The science behind it is just the baking soda raising the pH of the tomatoes. Less acidic chili lets the other flavors come through way more. Coffee and chocolate just add more muddled flavors on top of the acidity. People don't realize that restaurant chili is usually simmered way longer which naturally breaks down the acidity. Baking soda shortcuts that whole process in like 5 minutes. Texture is where it really shines though, it keeps the meat from getting that tough overcooked feel.

cole35623d agoTop Commenter

I gotta disagree here, @carter.laura - I think the baking soda actually kills some of the brightness that makes chili taste alive. The coffee and chocolate bring depth without making the whole pot taste flat the way baking soda does (ask anyone who's overdone it, yikes). Tbh I'd rather have a slightly tougher meat texture than lose that tangy kick that keeps me coming back for another spoonful.