too spicy!

[Owen Burkhart]

I have often used too much hot sauce or peppers in
my chili (and other dishes). There must be a simple way to reduce this taste from same. I heard use sugar but I can't imagine myself putting sugar in my chili!
 
Thanks

[david sprague]

in chili prep, i've had some luck de-spicing via the addition of a small amount of masa (corn flour) made into a paste with either beer, water (liquid of your choice)....maybe 2-3 TBSP to start....

[Owen]

Thank you David ....
I certainly will try the masa and beer. In fact I just popped a cap before responding. I presume that it is also appropriate to test taste the beer while mixing with the corn flower!!

~~~
ò¿ó
Owen THANKS

Link: http://members.core.com/~owenlee/inde...

[wow i'm a dog]

I just did this with a batch of chili myself. It was eye-watering --not in good way. Martha Stewart Living just addressed this in their March 2003 issue (page 30 - can't find it online). The advice boiled down to this:
- try drinking milk or beer (or other alcohol) with it
- add dairy toppings (like sour cream or cheese)
- serve with starchy side dishes (cornbread, rice, tortillas)
- add a more mild batch to the spicy batch to dilute

[GG Mora]

Too bad you're on the other side of the continent! I just made a batch last night and it's distinctly too mild. We could have blended the two.

I'll be adding many minced chipotles in adobo to remedy the problem....

[SisterT]

Never heard of putting sugar in your chili? You've never had Cincinnati style. My family's chili uses brown sugar.

As to your question, you'd add sugar to balance the salt not the heat.

In my resource guide, it says to add salt to the pot to combat too spicy food. If you're trying to eat something on your plate, THEN try a little sugar, or you could try buttermilk, milk, bread, or crackers to neutralize the spiciness.

[Skippy]

In addition to diluting (beer, beef stock, tomatoes, beans - whatever you prefer) and adding a small touch of sweetness, try adding a little grated bitter chocolate (about 1 oz. for 3-4 lbs. of meat). It balances the heat a bit.

[Jim H.]

By far the easiest way is to add a can of unseasoned red beans to the mix (or cook a batch of unseasoned beans).

[david in NOLa]

Why don't you just add your chile/hot sauce in smaller increments, taste after each addition, and not get it too hot in the first place? To me, this is one of the benefits of using hot sauce...

[Buen Provecho]

Put in a few thick slices of raw potato and let simmer for a while then fish them out of the pot, or feed them to a chilehead who likes the burn. It's always worked for me.

[John Scar]

This seems to be the best method without altering the dish. It will knock the heat down a few thousand scoville units.

[Deb Van D]

Too me, too. It works like magic when I have oversalted something and bet it will in this situation, too.

[Bunny-Bunny]

Yeah, go for the second option. I've never encountered any food too spicy for me. Bring it on!

[Jim]

Try adding a SMALL amount of honey to the pot. Maybe a teaspoon or a teaspoon and a half. It takes the edge off the burn without otherwise affecting the flavor of the dish. I would never have believed it myself if it hadn't been for a wimpy-palated friend who couldn't handle real chili.

[clayton]

try adding a dollop of sour cream or plain yogurt to the individual dish.

[hooliganyouth]

I keep a jug of blackstrap molasses around for just such occassions as "too spicy" or "too salty". I have to tone down the heat for people I cook for.

I enjoy adding blackstrap and more chiles if I'm making my own - I love a really strong smoky spicy sweet burn that is potentially dangerous in large doses. The food equivalent of white phosphorus.