How do I "cool down" hot chili?

Answer 1

Add a "dollop" of sour cream.

Answer 2

That's 4......4 times that i've answered this question.

Ever Meixcan cookbook I know says to use lime juice neutralizes the heat and gives it a unique lime taste. It doesn't change the chili too much and people think your creative for adding a little twist to the usual chili.

Answer 3

I like a bit of brown sugar. It is light in flavor and won't really change the taste too much, but some of the heat will go.

You could also try added a can of tomatoes or some tomato juice

Answer 4

I've found a couple tablespoons of refried beans till you get the right level of heat (just the kind that comes in a can) takes the heat out without adding any different flavors to it. Plus it kind of thickens it up a little.

Answer 5

sugar counteracts sour, not heat so adding sugar will just make a sweet hot chili, which sounds gross. add more tomatoes, or tomato juice or just eat it hot, spicy food is good

Answer 6

I've read that you should always remove the seeds and the little membrane they're attached to.
I don't know if it makes a difference, if its like a habenero or a birds eye, they're just goona stay hot!!
Did you mean the dish or the fruit?

Answer 7

Try a little maple syrup to take some of the spice out. Works like a charm!

Answer 8

sugar can take the edge off the heat. You could also try adding yogurt, or serving it with yogurt, even try an indian raita - diced cucumber stirred into yogurt.

Answer 9

The best thing that I have found is Brown Sugar but you have to add it while it is still cooking.

Answer 10

If you mean after it's cooked and in the bowl, and you want yous cooler without fixing others....add catsup.

Answer 11

Add a can of chopped tomatoes