I made chili tonight and it is WAY too spicy. What can I add to cut the spiciness?

Answer 1

Shredded Cheddar Cheese? Brown Sugar?

Answer 2

One way to reduce the intensity of spices and salt in a recipe when you've overdone it is to take raw peeled potatoes and cook them in the pot. They'll absorb some flavors (particularly salt) and take out some of the excess.

After you cook the potatoes in their (just simmer until they're done., then remove them), then skim off all the leftover liquid (where the chili oils will be most intense), and replace that with a can or two of chopped peeled tomatoes. Adding more of your other ingredients (beans, or meat) without adding more spices is the best way to salvage what is probably very good chili.

As you serve it, top it with fresh chopped parsley, which helps to minimize the extra bite of onions, garlic and chil - parsley is a natural breath freshener that will help balance the flavors in the mouth. (and as a joke, make sure your guest know the chili is hot and offer them a choice of rice to blend in, Tums to help them tolerate it, or more hot sauce to spice it up - no cook is perfect, and the best ones serve with a sense of humour). Milk or beer help mitigate the spiciness, so offer those drinks as well. good luck

Answer 3

There are lots of interesting options for chili that is "too spicy". One of my favorites is to turn it into award winning two-step chili by adding a can of creamed corn. The first bite will taste nice and mild. The second bite will remove the skin from the roof of your mouth. This secret wins me the hottest two-step chili every time I'm in a cookoff.
Another idea would be to brown another pound of meat, this time with NO spices and stir it into the too hot chili. You could add a can of refried beans, but then you've got to really be careful, because it tends to stick to the bottom of the pot.
Best wishes. Why don't you just serve it as is with a big pan of honey cornbread?

Answer 4

that's how I make my chili. you may what ever warm sauces you should make it advantageous and warm the variety you like. Chili: a million lb hamburger a million medium onion chopped a million-2 cloves garlic chopped a million can stewed diced tomatoes a million can kidney beans chili powder cumin pro salt warm sauce or cayanne pepper **elective Brown the pork and drain maximum the fats off. upload the chopped onion and garlic and cook dinner till the onion is translucent. in case you have already cooked the pork in a extensive sufficient pot then upload the tomatoes, and beans. If not flow to a extensive pot and upload the toms and beans. upload chili powder, cumin and pro salt to flavor. in case you like your chili a splash spicier then upload greater chili powder, warm sauce or the cayanne to you liking. now and returned I additionally upload a can of corn to my chili. and you would be able to choose a splash water so as that it would not dry up while you're simmering. Simmer the chili for a competent 20-half-hour minimum.

Answer 5

sugar almost always does the trick, add a few tablespoons and put the sugar bowl on the table so people can stir in their own if they still find it spicy. When I get chili at Wendy's I always stir in two sugar packets to fix it up. Easiest thing in the world.

Answer 6

First, obligate pepperhead joke: It's not possible for chili to be too spicy!

Now, taking you seriously, chili can be very nice when eaten over rice. I've done that for years with my kids, who can't take the chili straight-up.

Answer 7

Put in mashed potatoes, mashed cauliflower, or shredded cheese (starches or dairy without any added spices). They will dilute the spice intensity.

Next time keep aside some of the meat cooked without sauce so you can mix it into the main pot if that pot is too spicy.

Answer 8

Rice

Answer 9

You are the third person I have assigned this life long task
FIND a neutralizer for the chemical ,,capsaicin
for me the pain is well ....I don't use black pepper either.

cap·sa·i·cine
NOUN:
A colorless, pungent, crystalline compound, C18H27NO3, that is derived from capsicum and is a strong irritant to skin and mucous membranes.
when you do
remember the true flavor of the chili is just fine

Answer 10

4 options for you ...

1)Put a tablespoon of corn starch in it and stir it well.. let it cook about 5 min. and then check the heat of the chili again.

2)Serve it with sour cream or yogurt

3)A Spoonful of Peanut butter mixed in.

4) add some more beans and liquid(tomato sauce or stock)