2007-01-14 06:01:34 · 11 answers · asked by ? 5 in Food & Drink ➔ Cooking & Recipes
Add a can large can of tomato puree or tomato paste & 1/4C vinegar for the heat. You can also make a roux of water & flour (masa if you have it) and add it to thicken the sauce.
2007-01-14 06:08:20 · answer #1 · answered by Smurfetta 7 · 2⤊ 0⤋
1) To cut down on the hot, add about 1/4 to 1/2 cup brown sugar depending on how big af a batch you made.
2) If it's runny you can do two things. Let it simmer longer, without the lid, to allow the excess liquid to boil off. The longer you cook chili and allow the flavors to blend, the better it is anyways! You can also add more ingredients (meat, beans, veggies), whatever you put in to begin with. This will also cut down on the heat too and thicken it up. Chili is kind of a throw everything into the pot meal anyways, so it will be good regardless. Enjoy!
2007-01-14 06:18:19 · answer #2 · answered by Baby boy arrived March 7th! 6 · 0⤊ 0⤋
No worries Hun, first, try to add some tomato paste. Then take any type of bread ( preferably plain white, or sub sandwich bread ) then add it in small pieces to your chili, it will thicken up. Also, you can boil beans, then run it through the food processor to make it pasty, add it to the chili, and it will also thicken up, and make it less spicy, without hampering your original taste. For it being too spicy, add more meat and other main item ingredients. It would be recommended that you quickly whip up a small portion of the original recipe, if possible, and take 3/4 of your too runny and spicy batch to mix together.Good Luck!
2007-01-14 06:15:12 · answer #3 · answered by lulu 2 · 0⤊ 0⤋
Can you remove half of it and keep it for yourselves and add a can of kidney beans and maybe a can of diced tomatoes to it? That may help. If you have time peel a couple of potatoes and cook them in the chili and they may absorb some of the "hot" (this works for too much salt) and remove the pieces of potatoes from the chili when they are cooked. Cook the potatoes with the pot uncovered which will help reduce some of the liquid.
I hope this helps. Best of luck with it.
2007-01-14 06:12:03 · answer #4 · answered by Anonymous · 0⤊ 0⤋
By adding tapioca (the dry uncooked type) you can thicking up the chili without changing flavor and by putting some whole raw potatos in the chili and let it float in there for a little while usually takes out some of the "heat". These are really basic quick fixes your best bet would be to add anouther can of beans to the mix
2007-01-14 06:11:14 · answer #5 · answered by fyrechick 4 · 0⤊ 1⤋
Add some instant potatos, it will need more salt added to it because you can also do this to take away to much salt. This should help with both problems at one time.
2007-01-14 06:20:45 · answer #6 · answered by remembertnb 2 · 0⤊ 0⤋
If something is too hot or spicy -cut a potatoe in half and let it simmer along- DO NOT EAT THE POTATOE-
Too runny- just let it simmer along.
2007-01-14 06:10:00 · answer #7 · answered by skayrkroh 3 · 0⤊ 1⤋
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2016-12-13 06:21:19 · answer #8 · answered by Anonymous · 0⤊ 0⤋
a chef told be to put milk in your chilly. also when i did a hot chicken wing contest, he said to drink milk it lowers, the heat of any thing that is too hot.
2007-01-14 06:13:07 · answer #9 · answered by Anonymous · 0⤊ 0⤋
add tomato paste to thicken and sweeten it, and let it simmer uncovered to boil down a bit until you have to go
2007-01-14 06:09:25 · answer #10 · answered by moondancer629 4 · 1⤊ 0⤋