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Chili is too spicy-any ideas?

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I made a batch of chili today and added a little too much heat. any ideas how to tone it down? Thanks

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  1. Get a box of cornbread mix at the grocery (don't know where you are, but you want one of slightly sweet ones - like Martha White or Jiffy, mix up the batter, pour the chili into a baking dish, drizzle a little honey on top of the chili and then the cornbread mix on top of that and bake according to the cornbread recipe. Scope the finished product into a bowl and you can top with sour cream and/or grated cheese if you like - the sweetness of the cornbread and the honey will offset the heat. All else failing, you can send it to me;-)

    1. It's hard for me to conceive of a chili being too hot, but then I do have friends with lower capsaicin tolerances and have learned to tone things down for them.

      One thing you can do is add canned kidney beans, including all the liquid in the can. Enough of these will cool it down to whatever level you want, though if you have to add too many cans it may end up as a chili-flavored bean soup. Still, better than letting it go to waste.

      Also, I find that when I make a big batch and serve it over several days, it seems to lose some heat each time. Try stashing it in the fridge and bring it out again tomorrow.

      1. I was thinking just add some plain, dry cornmeal and honey or some kind of sugar. The sugar will help tone it down and you won't have to worry about adding raw egg batter into your chili and then baking it. I just don't think it really belongs in chili like that. Of course there's the sour cream and cheese method too.

        2 Replies
        1. re: HaagenDazs

          I used that masa cornmeal from the Mexican food section on the last batch of chili I made. Aside from knocking down some of the heat, it gives it a great, authentically Mexican taste. I would highly recommend using masa in chili, regardless of whether you're trying to tone down the heat.

          1. re: AbdulSheikhMohammed

            Yes, I like to add masa also. As you say, it cools it and adds great flavor; it's also a thickening agent. And if the chili is still too hot, there's always adding a dollop of sour cream as a garnish.

        2. Crushed tomatoes may help. Or something with some sweetness to it.

          I would suggest taking small batches out of the main pot, and putting into little bowls. Experiment with what tastes best to you in the little bowls. That way you don't mess p the big batch.Plus, you may just find something that you really like!

          1 Reply
          1. re: Main Line Tracey

            That's what I would have said. Tomatoes.

          2. Chili too spicy.... *baffled*

            Does not compute....

            I suppose you could always take the edge off with some cheese or sour cream or something when you serve it.

            2 Replies
            1. re: AbdulSheikhMohammed

              Agreed. Unless the chili is eating through the pot, I can't imagine it being too spicy. I would just serve it with a dollop of sour cream to balance it out.

              1. re: ESNY

                Agreed. Lactic cuts heat best. I make a medium-hot chili. Some friends (and me) want it hotter, others want it less hot. So the only way to please everybody is with the condiments. People who like less heat load up their bowls with cheddar and/or sour cream. They're happy. I put out diced jalapeno and chipotles for those who want to heat it up. They're happy. I'll add heat to my own, then put a dollop of sour cream off to the side for when I need to cool down a bite. I'm happy. We're all happy. If your chili tastes good as is, but is just too hot, pull out the dairy.