mazakaal Posted November 20, 2010 Share Posted November 20, 2010 I didn't realize that I have 'hot' chili powder instead of the usual 'mild' chili powder. I added the usual amount to the chili and it's on fire! What can I do to deaden the heat? Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted November 20, 2010 Share Posted November 20, 2010 Stirring in plain yogurt or sour cream might help. Quote Link to comment Share on other sites More sharing options...
Mejane Posted November 20, 2010 Share Posted November 20, 2010 If you have extra on hand, add some more tomatoes, beans and broth. I agree serving it with sour cream will help. I've also read where adding a bit of sugar cuts the heat, but I can't really vouch for that. Quote Link to comment Share on other sites More sharing options...
Pretty in Pink Posted November 20, 2010 Share Posted November 20, 2010 You need to make more chili! Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted November 20, 2010 Share Posted November 20, 2010 Making more chili does help. Do you have any broth you could add, more meat and/or beans? Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted November 20, 2010 Share Posted November 20, 2010 Sounds weird, but I would add 1/4 cup of catsup. The tomatoes and the sugar will help town down the heat of the chili. Quote Link to comment Share on other sites More sharing options...
mazakaal Posted November 20, 2010 Author Share Posted November 20, 2010 I don't have any more ground beef defrosted, but I'll add more beans and tomatoes and try the sugar too. Thanks. Quote Link to comment Share on other sites More sharing options...
Tap Posted November 20, 2010 Share Posted November 20, 2010 Once in, its in. There are a few tricks you can try, but I doubt these will take it from hot to mild. Sugar balances the heat and makes it let noticeable. Still there, just not so out of balance. Start with a tablespoon of brown sugar (or white) and go from there....a little goes a long way. If you don't do sugar, you can puree a sweet vegetable like carrot and add that instead. Dairy can help cut the burn in the mouth, but I don't know if it has the same effect stirred in. I agree with others about serving it with sour cream to see if that helps. The best way to cut the heat.....is to add ingredients. I would probably make a new smaller pot of chili (sans chili powder), and add the too hot version ladle by ladle until you get the new pot to where you like it. Better to toss 1/2 of the old pot than to add all your ingredients and still have something you can't eat. If you don't have a lot of extra ingredients, you can ladle off some of the liquid or even toss some of it in a colander and rinse it off. Then you only have to add the liquid ingredients in. The beans have already absorbs some of the heat so I would simmer for a good while after you rinse if you decide to try that method. I hate it when I do something like this. It really sucks to have to make a dinner again....that you already made. An old myth is adding a potato. It will just absorb some liquid....it is faster and easier to ladle it off. Quote Link to comment Share on other sites More sharing options...
mazakaal Posted November 20, 2010 Author Share Posted November 20, 2010 Drat. I went back to the kitchen and started adding while Tap was posting, so I didn't see her tips. Oh well. So, I added a can of tomatoes, a can of beans, about 1/2c of cream cheese (as a substitute for sour cream), a few tablespoons of sugar, 1 1/2c beef broth, and about 1/4c flour (because it was so watery). It's still hot, but not too bad. Thanks. Quote Link to comment Share on other sites More sharing options...
mazakaal Posted November 20, 2010 Author Share Posted November 20, 2010 Wow, that came out really well. Served with rice and shredded cheese, it wasn't too spicy at all. The kids all managed to eat it without a problem. Thanks! Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted November 20, 2010 Share Posted November 20, 2010 :hurray::hurray::hurray: Quote Link to comment Share on other sites More sharing options...
Sasharowan Posted November 20, 2010 Share Posted November 20, 2010 We always added shredded cheddar to chili growing up since Daddy spiced it to his taste, not ours. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted November 20, 2010 Share Posted November 20, 2010 The solution to pollution is dilution. Double your recipe. Add beans in a pinch. Quote Link to comment Share on other sites More sharing options...
Dawn in OH Posted November 20, 2010 Share Posted November 20, 2010 I would either double the batch, without increasing the chili powder, or serve the chili with sour cream. I vote for doubling the batch though. You can never have too much chili, you can freeze it, and it always tastes better after it has aged. Quote Link to comment Share on other sites More sharing options...
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