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Chili too HOT

post #1 of 7
11/20/11 at 10:43am
Thread Starter 

I made a batch of chili but used a little too much cayenne pepper powder.  Is there any way too remedy this?

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post #2 of 7
11/20/11 at 10:46am

Add some sugar, will help some

 

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post #3 of 7
11/20/11 at 12:40pm

Thicken with a masa flour slurry. This will tone it down a little. Or add more meat/liquid to make the batch bigger.

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post #4 of 7
11/20/11 at 6:58pm

Make another batch without and combine the two.

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post #5 of 7
11/21/11 at 5:30am

All of the above. Or add a square or two of unsweetened chocolate.

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post #6 of 7
11/21/11 at 6:03am

Add some ketchup.

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post #7 of 7
11/21/11 at 8:24pm

How hot is too hot?  I like the masa idea.  I often will boil corn tortillas in beer, with freshly ground anchos, until the tortillas dissolve into a thick "mush" which I then use to thicken and flavor my chili with.  Never thought of using it to tone down a chili but it would work.  If it isn't too, too spicy then serve it as is and offer up plenty of sour cream and wedges of lime for people to finish their chili with.  Both the dairy and the acid from the lime will  help take the edge off of the chili for those who don't like it too hot.

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