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Jan 18, 2007 08:55 PM

HELP! too much cumin in my chili!

I had a little accident, and now have way to much cumin in my chili. Not a horrible thing, except i only like cumin in moderation.
How can i tone this down a bit?

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  1. That's a tough one, RiJaAr, cumin has such a domineering flavor. Increase the volume of the chili maybe? Add a bottle of beer? Maybe stir in a slurry of corn flour and/or some sour cream.

    1. I'd add sour cream when ready to serve, especially if it's the heat you want to tone down. If you have masa harina on hand, though, you could go with a bit of beer and then use the masa to not only tone down the cumin but also thicken it a bit. Masa adds a nice corn flavor, too.

      2 Replies
      1. re: Youffraita

        i don't have masa, and its not the heat thats the problem, more the flavor. the Cumin is a bit strong.

        1. re: RiJaAr

          Yeah, I thought about this some more and am still stumped. The corn flour/masa might help disguise that over strong cumin flavor, even if heat is not your problem. You still might be stuck with a too cumin-y chili, though.

      2. make more chili without cumin. mix together. freeze excess chili.


        1. Short of evans' suggestion, you could try adding more chile. Masa isn't going to do anything but make it thicker and diluting it (with anything but more chile) will still leave the cumin flavor dominant. More chile will obviously make it stronger flavored than you intended, but it'll balance the cumin at least.

          1. Interesting problem. evans may have the best solution but I did find this blog suggesting nutmeg is an antidote to cumin:


            Never tried it but sounds reasonable. I'd get out the grater and go to town. Let us know if you try it and find it works.