Not too spicy chilli recipe?

Question

Does anyone have a good flavourful, but not too spicy hot chilli recipe? I'm very sensitive to spice, what most people consider mild is pretty hot to me, so I'm looking for a basic, gentle chilli recipe, but still flavourfull.

Answer 1

My best advice....just go easy on the Chili Powder or Chili Seasoning. That will make it milder.

However for flavor, mix a little mild BBQ sauce into the tomato sauce. It will zip it up and not make it too spicy.

Answer 2

Spicy Chicken Chili: Serving this spicy stew is a surefire way to please everyone at the table. Leftover turkey or chicken can be substituted for the chicken thighs. 2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, minced 1 pound skinless chicken thighs (about 4), cut into thin strips 4 teaspoons chili powder 1 tablespoon ground cumin 2 teaspoons dried oregano 1 teaspoon salt 2 jalapeño peppers, seeds and ribs removed, chopped 1 1/2 cups canned crushed tomatoes with their juice 2 1/2 cups canned low-sodium chicken broth or homemade stock 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can) 1 2/3 cups drained and rinsed black beans (from one 15-ounce can) 1/2 teaspoon fresh-ground black pepper 1/3 cup chopped cilantro (optional) 1. In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes. 2. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. 3. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro. Menu Suggestions: Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice. Yield: 4

Answer 3

hope this is something you are looking for

Ingredients

4 boneless skinless chicken breasts, cut in 2 inch cubes
8 mushroom caps
8 pieces sweet green peppers (2" pieces)
8 cherry tomatoes
3 tablespoons fat-free honey-dijon salad dressing
MARINADE
2 cloves garlic, minced
1/3 cup onions, finely chopped
3 tablespoons soy sauce
2 tablespoons lite olive oil
2 tablespoons white wine vinegar
2 teaspoons ground ginger
3/4 teaspoon chili powder

Preparation

In a shallow glass dish combine;garlic, onion,soysauce, oil, vinegar, ginger and chili powder Mix well, reserve 2 tbsp of the marinade Add chicken, cover, refrigerate for 1 hour Meanwhile in a large bowl combine the mushrooms, pepper pieces, tomatoes and dressing Mix well and refrigerater until ready to use Remove chicken from the marinade, discard marinade Thread ingredients on skewers (if using wooden skewers pre soak them for 15 min in water) Start with a mushroom cap, then chicken, then pepper, etc.
Broil 3" from heat or BBQ over med/high heat Baste with the reserved marinade Timing depends on the heat but approximately 5 minutes each side or until chicken is no longer pink.

Answer 4

Easy Chili

2 lbs. chili grind beef
1 can Chicken Broth
2 8oz. can tomatoe sauce
3 tbls. chili power (this is just the right amount to give flavor but not heat)
1 tsp. dry onion powder
1 tsp. garlic salt
salt and pepper


Cook meat with spices, add liquids bring to a boil, cover and let simmer for about 45 minutes.

Answer 5

Chili Ricks

INGREDIENTS
2 (29 ounce) cans tomato sauce
2 (28 ounce) cans peeled and diced tomatoes
2 cups diced onion
1 tablespoon Italian seasoning
1 pound bacon, diced
2 pounds spicy sausage
3 pounds lean ground beef
1 (32 ounce) bottle hickory smoke barbeque sauce
1/2 cup chili powder
4 (15.25 ounce) cans kidney beans, undrained
2 (1 ounce) squares unsweetened chocolate, chopped
DIRECTIONS
In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve. \

This makes a very mild chili-but flavorful. You will have enough for a small army, or you can freeze most of it.