On Wed, 04 Feb 2009 19:43:50 -0500, Tara wrote:

> On Mon, 02 Feb 2009 14:52:09 -0800, Mark Thorson >
> wrote:
>
>>I don't make chili, but I don't see anyone suggesting
>>an acid, like vinegar. Not a large amount, of course,
>>but enough to balance out the other ingrediants. Acetic
>>acid is volatile, so it should only be added at the end.
>
> I have never added straight vinegar, but I do like a few shakes of
> Tabasco sauce, which has a vinegar base.
>
> Lots of people serve some lactic acid containing sour cream with their
> chili.
>
> I wonder how a squeeze of lime juice over a bowl of chili would taste?
>
> Tara

a wedge of lime is not unknown as a garnish with chili.

your pal,
blake