doing a two vessel start thing on tonight’s chili
dunno where this is even coming from but
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cayenne gets browner (or yellower, sometimes) when you cook it and the red color won't really color a stew unless you put in so much it will be disgustingly hot. paprika is both more color potent and less hot so could work, but really the red color is supposed to come from tomato
molasses will darken a dish a lot but is also generally used in sparing quantities (cuz its so sweet). I suspect you have a hella sweet tooth and added in a lot more than most people would.
i put more cayenne in it though
clean your stove
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