how do you counter to much cayenne pepper in chili?

Answer 1

I used to work as a cook for a hot wing restaurant, the milder our sauces the more butter they contained and the more we added to lessen the effect of the hot sauce.

Adding butter will cut the spicyness

Answer 2

It is true, add a couple chunks of peeled raw potato, that will help some, also to remove excess salt. You might as well add 1/2 to 1 teaspoon of sugar. Believe it or not, it makes a difference!
Make sure to pull out the potato chunks before they get mushy, and / or before you serve your chili.

Answer 3

butter will lessen the hotness, and also milk. Since you are making chili I would suggest a few tablespoons of butter , tailor to your taste adding more or less. YOu need something cream based for the enzyme that counterbalances the hotness

Answer 4

I usually add a small can of tomato paste...not sauce...it will really tone it down....and it has super cancer fighting capabilities...1 small can has the lycopene of 32 tomatoes....an article I read recommend adding a small one to all soups and stews...I often get my chili too chili powder spicy and have to do this....add a bit of water if it is too thick....

Answer 5

Put some liquid; tomato soup or tomato juice will help and it will still enhance your chili. A teaspoon of sugar may also neutralize it.

Answer 6

ditto, throw in some raw potatoes. For next time measure it out with a teaspoon. These hot pepper powders are potent. I finally learned my lesson

Answer 7

Just add a little more water and cook it longer - heat denatures the capsacin, that which makes chili "hot".

Answer 8

Throw in some raw potato pieces. Then fish them out later. It should absorb some of that.

Also, you can add some cooked white rice, or ketchup. That can work, too.

Answer 9

Add a small can of tomato paste. Even a small can of diced tomato

Answer 10

we used to add butter to the chilli if it was too hot now I make sure I measure it out because once I made it so hot that nobody could eat it! oops