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My chili is a little to spicy

  • t

Any ideas how to bring down the heat without losing the flavor?

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  1. Add more of everything except peppers

    1 Reply
    1. re: FrankJBN

      Or just add more fat. Fat counteracts capsaicin (the irritant).

    2. yoghurt or sour cream? more stock and reduce down again?

      2 Replies
      1. re: smartie

        If you have for instance 1 teaspoon too much hot pepper in a quart of chili and you add a gallon of stock and reduce back down to a quart won't you still have the same excess of hot pepper?

        1. re: FrankJBN

          That's what I was thinking Frank. You'd be just as spicy and way too salty. I don't think chili can be too spicy! Sour cream and cheese will cool it off.

      2. sugar or lemon juice - trick of the thai's.

        3 Replies
        1. re: reannd

          Same sort of question I asked samrtie - if you have overspiced your chili with hot pepper, how does adding sugar or acid negate the heat?

          Also both ingredients change the flavor

          1. re: FrankJBN

            The scoville unit was invented by measuring how many "doses" of sugar water it took to alleviate the burn in your mouth. So adding sugar will "cool" some of the heat. If you are careful, you can balance out the heat without greatly affecting the taste. Same thing if your chili turns out too bitter from the chile peppers. You can balance by adding sugar by the teaspoon until it is nicely balanced.

          2. re: reannd

            I have heard about using lemon juice as well, I tried it once in a dish that was too spicy, and it worked!

          3. Honey. It alters the flavor a bit, but in a good way. I make a pork shoulder chili which is braised in poblano chili's and I use the braise for the sauce by putting the chilis and liquid in a food processor. I then add honey to bring the heat down to where I want it.

            www.houndstoothgourmet.com

            1 Reply
            1. re: monavano

              Say you have a pint of sauce measuring about 500,000 on the Scoville scale (hot habaneros). How much honey do you have to add to make it so it isn't overly hot?

            2. anytime i overdo the heat in my chili, i throw in a little hunk of standard mexican chocolate such as Abuelita. these types of chocolate have other flavors in them such as cinnamon and vanilla which blend amazingly well with your cumin and chili powder flavors...

              4 Replies
              1. re: TSQ75

                That sounds amazing! I'll have to tuck that one away in the head.

                1. re: monavano

                  I always put chocolate in my chili. It adds such a deep, rich flavor.

                  Could you add more tomato sauce, or beef broth to it and then add a thickener like cornstarch or masa harina?

                  1. re: danhole

                    another way to make flavor more deep is to add a little coffee ground just make sure if its from beans they are finely ground

                2. re: TSQ75

                  I too add chocolate (cocoa powder) and I already added a little more to compensate
                  for the added heat, and its still too hot. But thanks and yes the chocolate is great in chili!