I'm making chicken chili for a crowd and I sort of doubled my recipe. It isn't a from scratch recipe - I use cheats like rotel chili fixins and Tabasco chili starter. Well it is a bit too acidic/vinegary. I've added molasses. Is there anything else I can do to cut the acid. Add baking soda?
This is actually for a fund raiser chili cook-off -so any help in keeping me from embarrassing myself is much appreciated.