I made my first batch of chili yesterday. Don't ask me why I had never done so before, I guess my husband and I always ate it elsewhere so I didn't bother. The recipe was given to me by my cousin who uses a roast that you flake, rather than using ground beef. The chili was delicious, but my husband thought the sauce was "rather sweet" as he put it. Does anyone know how to take the sweetness out, without making it so hot that it burns your mouth? We were pleased with the amount of spicyness. I used 2 cans of crushed tomatoes - perhaps the tomatoes are the sweetening agent? Any tips would be helpful!