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Chili too HOT

post #1 of 7
Thread Starter 

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

post #2 of 7

Add some sugar, will help some

 

post #3 of 7

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

post #4 of 7

Make another batch without and combine the two.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 7

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

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 7

Add some ketchup.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 7

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.

http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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