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Too much red pepper in my chili soup!

c
Cindy H Dec 5, 2004 01:19 PM

HELP... is there anyone who can tell me how to get the HOT out of my soup? I tried to take a shortcut and it was a big mistake.

  1. d
    Dennis S Dec 6, 2004 08:20 AM

    A quick way is to add fat. Butter works in both wing sauces and chili. Vinegar does the opposite. I incorporate both into my wing sauces, and always incorporate some butter into my chili, but then the amounts vary based on heat.

    For chili especially, I've also learned to get my heat and flavors both in batches and more "organically". Rather than ground cumin, I'll use whole cumin seed from earlier on. Use real chiles earlier on than chili powder. I then only use the powders as it's matured and needs a boost here or there. Of course, this does tie in with another poster's rec of removing seeds, etc.

    1. c
      Curtis Dec 6, 2004 07:52 AM

      Not sure if you do this already, but if you haven't, I recommend you remove the seeds and all the white ribby parts of the chilis before you put it into the soup. Otherwise, I would simply cut down the amount of chilis in half, you would probably still taste the chilis, but with less heat.

      1. j
        JoanN Dec 5, 2004 04:50 PM

        Dairy helps cut the heat. That's why raita is often served with Indian food. Milk, heavy cream, plain yoghurt--whatever will work best with the recipe.

        1. c
          Carb Lover Dec 5, 2004 03:51 PM

          The simplest way I can think of: add some broth and citrus (lime or lemon). I find that citrus always helps to cut through heat.

          1. p
            Pat Hammond Dec 5, 2004 01:27 PM

            This may be too much trouble, but since I did the same thing very recently, I remedied it this way:

            I made an additional half-batch without spicy ingredients, onions, yes, and garlic. I added this "watered down" version to the original. It was still pleasantly hot, but not inedible. I now have the extra in the freezer and it will get eaten in fairly short order, I'm sure.

            1 Reply
            1. re: Pat Hammond
              b
              brookmonton Dec 5, 2004 04:59 PM

              Pat's suggestion is safer more certain to work than what I'm about to suggest but if you want to try a short cut, load the soup up with starch. If the soup is not too, too firey and if there is room for a lot of rice or potatoes or noodles or what have you, that should do the trick without another full session of cooking.

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