I want to know what all the soooooo many other recipes OP has done this with? I've only ever used baking soda... well, for many things. But recipe-wise, only for baking. What else is it good for? How did OP's chili turn out?

I add Hominy and mashed potato flakes to absorb the liquids, never heard of baking soda. I also add a pint of dark beer, along with the traditional recipe.

My question is where are you that chili sounds appealing in this kind of heat?

No tomatoes? Rinsed beans? Interesting. Not my kind of chili.

Anonymous wrote:Curious, why do you add baking soda to your other recipes? What does it add?

NP. Back in India my grandmother would add a pinch of baking soda to vegetables while cooking. It was a common practice then. She said it helped retain their color. My mom didn’t do this as she thought it was unhealthy.

I use baking soda for tenderizing meat, but usually for things like sliced pork/chicken/beef when stir frying. Never tried it for ground meat but theory should still be the same.

https://www.americastestkitchen.com/cooksillustrated/how_tos/6707-tenderizing-meat-with-a-baking-soda-solution

I thought velveting w called for corn starch.

I've used baking soda in ground beef too:

The experts at Cook's Illustrated shared the simple tip: Dissolve a pinch of baking soda with a little water, then mix that into your ground beef and let it sit for at least 15 minutes (but no more than 45 minutes) before cooking.

Anonymous wrote:Curious, why do you add baking soda to your other recipes? What does it add?

I’ve only seen it used for “velveting” meat, but I don’t enjoy that texture. You have to be careful or you can overdo it.

Anonymous wrote:

Anonymous wrote:Curious, why do you add baking soda to your other recipes? What does it add?

+1

Not the OP, but I’ve heard the meat will release less moisture and brown a little better. I wouldn’t do it because of the flavor, but maybe it works.

Anonymous wrote:Curious, why do you add baking soda to your other recipes? What does it add?

+1

Curious, why do you add baking soda to your other recipes? What does it add?

Skim it off. Add tomatoes, and cook it more.

If you have the taste of baking soda still, add some ra potatoes to soak up the salt.

I skimmed soft about 3/4 cup of foam from the top. Let’s see if that works or if it re-forms.
-OP

Will never try this on improvisation again.

I messed up my dinner. I was making chili but improvising. That’s easy. Meat, olive oil, onions, lots of seasoning, rinsed beans.

What I decided to do as an added thing.. was add some baking soda to my meat and onions. I’ve done this for sooo many recipes.

Did I add too much? Did I add it before it had a chance to break down?

My chili has a foaming top.

Is there anything I can do to fix this?