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Took me 5 weeks to learn why my chili kept burning, it was the tomatoes
Ngl, I've been making chili every other week for years and always blamed my cheap pot or my stove. Finally figured out it was the acid in diced tomatoes breaking down the beans and making them stick to the bottom. Took me 5 weeks of burnt batches and a ton of wasted ground beef before I found a forum post about adding tomatoes later in the cook. Has anyone else dealt with this or do you just use paste instead of fresh cans?
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