Too much chile in the chili
The good news is that the hubby is learning to cook. The bad news is that capsasin is completely lost on him. Is there any way to take the heat out of a dish?
Options we've considered:
Adding more of everything else
Balancing flavors with sugar/salt/acid
Cutting up a potato and tossing it in to absorb the heat
What say you, eaters?
Thanks all. We opted to freeze the batch in pint size portions. Those will then become the spice base for the next round. Served with sour cream. And starch.
Happy chili!