⭐ Buttermilk (Best Fat-Free Option)
1/2 cup buttermilk per 1/4 cup sour cream Quick tip: Use less buttermilk due to its thin consistency and higher acidity; add slowly to avoid thinning the chili too much.
Buttermilk provides the acidity and tang of sour cream but lacks its thickness. It can add brightness to chili but will thin the texture if used in equal volume.
To use buttermilk effectively, add it gradually and consider thickening the chili with a small amount of cornstarch slurry if needed. Incorporate it at the end of cooking to preserve its fresh flavor.
The final chili will be tangier and less creamy, with a thinner consistency, so it works best when creaminess is less important than acidity.