Cooling Chili's Heat?
Does anyone know how I can take the heat out of my chili? I made a pot of beanless chili and put too much jalapeño and serrano pepper in it. Have any tips?
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10 Comments:
Dairy is the only true capsaicin blocker I know of. The Martha Stewart trick for removing salt by throwing large pieces of potato in to absorb it might be worth a shot, of just adding more of everything that's already in there and making it an extra big batch of chili. :)
MaresyDotes at 12:08AM on 01/21/09
I would be sure to serve with plenty of sour cream/cheese.
renzata at 12:41AM on 01/21/09
hmmm, chili is chili because it is made from Chili, which tends to be hot. You could try more of a vinegar base, lay off the chili and add green peppers instead of the actual chili. I have not a clue what you will wind up with this concept, you might also look to Cincinnati Chili, more of a mole base, I love it.
Shelleyanne at 1:07AM on 01/21/09
Yeah, dairy. Add a big ol' spoonful of sour cream on top of a serving.
allyn at 4:52AM on 01/21/09
I'd have to agree with MaresDotes just add more of everything and make it a double (or whatever) batch of chili. If its very thick you might try just adding some veggie stock, but that might thin it out too much, good luck.
huneybumper at 7:59AM on 01/21/09
Other than adding dairy, the only thing I can think of is to try adding a little honey or possibly even sugar. This won't really take the heat OUT, but it might help balance the flavors. And maybe when you serve it, you could put it over noodles or rice? That way, you might be able to use less of the chili "meat" per serving, and it wouldn't seem as hot as eating a bowl of it straight up.
kimberlymac at 8:52AM on 01/21/09
I made turkey chili with whole wheat orzo the other day and realized I added my pasta in too early. The point of me telling you this is that the pasta absorbed the flavor! Perhaps you can try adding a small precooked to al dente pasta and some extra liquid?
Hillary
Chew on That
Chew on That at 11:24AM on 01/21/09
I'd break the recipe into smaller packages and freeze them as a base for later chilli endeavors. Then, as stated earlier, you can calm the heat by adding more meats and veg to each of the smaller bases.
Alternately, you could whip up a big batch of beans to serve on the side of the chilli. Between the beans and usual chilli garnishes/sides (rice, sour cream, cheese, etc.), you may find that the heat of the dish is much more bearable.
Amandarama at 11:32AM on 01/21/09
Either make more chili, sans heat and mix the two together, or add a bunch of kidney beans to the pot. Serve w/lots of sour cream and beer (beer is great for taking away the burn).
chisai at 12:06PM on 01/21/09
I made the same mistake a couple of days ago. I remembered that dairy is suppose to take the heat out....I added about 1/2 cup milk and stirred thoroughly....It worked like a dream..!!
elaine nan at 6:37PM on 01/21/09