How do I tone down the heat from too much chili powder?

Question

followed the recipe, but it's too hot

Answer 1

At PF Chang's restaurant, where the waitstaff mixes the sauce at your table, they advise if it's too spicy to add a bit of vinegar to the mix. You might try this with your chili, too! I would get a small dish of the chili, and add the vinegar to that, rather than trying the whole pot.

Answer 2

OR...

Stick with the recipe, but eat it with a tortilla or drink milk. I grew up in New Mexico and turned out to be quite the chili-head. It wouldn't be right for those who have been in chili-eating contests with me to suffer for too long.

Of course, if it were too hot for me, I'd just work on building my tolerance (of course, chili powder wouldn't make it hot enough for me-only chili extracts could give it the required Scoville units to make it too hot for me).

Answer 3

Add Sour Cream to tone down the heat. If it's indeed in Chili, you can use shredded cheese to stretch it too.

Answer 4

"If you get heavy handed with the chili powder in your Chili con Carne - dump in a can of crushed pineapple. It virtually disappears so no one knows that it is there, it leaves the flavor of the chili - but takes out the heat."
From: http://www.tpoint.net/~wallen/chili/notes.html

Answer 5

Lemon juice will reduce the heat. I use it in salsa to fine tune.

Answer 6

Add something sweet, like chocalte or fruit or just dilute it with more tomato sauce

Answer 7

SUGAR
just a pinch at a time

Answer 8

sugar or chocolate