Originally Posted by Fire Me Boy!
How much do you use? I use less than a 1/4 tsp for my entire batch, which includes 3 pounds of meat. Hardly enough to "ruin" anything.
Chili is just like anything else, ribs, brisket, pulled pork, whatever. Make it the way you like it. There isn't a wrong way.
Edit...and if it doesn't have a little dark molasses in it, it sucks.