I worked in a nursing home kitchen and they always added a can of tomato soup to their chili, as the older people usually can't handle as much acid. Since then I always make mine that way as we don't like the acid either.
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Another way to cut the acid is to just add sugar gradually til it goes away. We use this in dishes of heated canned tomatos as well as when we eat pasta with sauce or chili. It can be done by the serving to suit different tastes. We do that with the chili powder too.
A tiny pinch of baking soda will neutralize the acid. You'll see it foam where you put it in. Stir well, and it'll be much less acid.
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