We recieved the following question from a recent visitor about counter-balancing flavors when the vinegar is too pronounced.
"we are trying an experimental buffalo chicken chili, but the vinegar from the hot sauce is overpowering any other flavors. How can I lessen the impact of the vinegar?
You did not specify which type of hot sauce you were using, but we have found that sugar is a great way to tone down the sometimes intense flavor of vinegar.
Add a little brown sugar to the pot and see if that helps, you can always add more.