Baking Soda In Chili. Meanwhile, heat oil in large dutch oven pot over medium high. The heat from the cooking process makes these strands tighten up, but the increased alkalinity causes the strands to relax, making the meat more tender.
However, by gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better. To make chili less acidic, add some baking soda (¼ teaspoon per serving). Baking soda does not affect the flavor;
