If I made my chili too hot how can I temper it a bit? It is cooking right now and I tasted

[barbara-in-va]

it and it seemed pretty hot. I still have to simmer it for another couple of hours. I will let it cool in the garage over night and then serve it tomorrow. So please tell me if it may meld into a more mellow flavor or if I need to somehow counter some of the heat.

Thank you!

 

[dawn_mo]

The best way that I know of to temper a too spicy food is either make more and dilute

or serve with a dollop of sour cream. It works here when I have made a soup or chili too hot, I just grate some cheese on it and serve with sour cream. Dairy mellows the heat very well. Good luck and happy new year!

 

[patbastrop]

Serve a dish of lightly salted cucumbers alongside to temper the heat.

 

[michelle]

Adding sweetness also counterbalances the heat sensation - add a little honey or brown suger

 

[CathyZ]

Here is something that may help

As it simmers down the heat will become more intense, not lessen.

I would grate a large potato into your chili. Nobody will know it is there and it will help counteract the heat. I don't know how much volume of chili you made but I'd use a whole potato for about 3 qts.

Another idea would be to cut a couple whole peeled potatoes in half and bury them in the chili to simmer- then take them out and toss them.

 

[moyn]

Also, a big chunk of doughy bread in cheesecloth works similar to potatoes

it also sucks up some of the liquid, so you'll have to add more stock or water and simmer a bit longer...


and similar-LY!! It doesn't let me edit the title...

 

[Glennis]

Sometimes cooking mellows the fire-serve with sour cream...

Grated cheese... The fats in the dairy products will help coat the inside of the mouth, protecting it from the heat of the chiles.

 

[melissa-dallas]

Also, if any fat floats to the surface, skim it off. It carries the chile oil that is hot very

effectively.

 

[cheezz]

Here are various "fixes" I've found:

Adding a bit of sugar or lemon juice (up to 2 tbl.)

Add 1/2 tsp. MSG

Make a dilution blend:
Make a simple gravy of a couple tablespoons of flour stirred into 3 or 4 tablespoons of melted butter, to which is added a 14 oz. can of beef broth over low heat until thickened to an appropriate consistency, then add 1/2 tsp of MSG powder during thickening. (Fat counteracts capsaicin - the irritant).

Throw in a chunk of chocolate (mexican chocolate such as Abuelita is great).

Blending in a little masa helps control the heat and serves to thicken a too-watery chili.

If you chili has beans, add an extra can of beans with their liquid (it has a bit of sugar in it, too).

Add a can of dark beer.

Serve with copious amounts of sour cream and cheese.

 

[Glennis]

Of course! Duh!! Thanks Melissa!

 

[steve2-in-la]

I concur with Cathy Z. I often use potato to mitigate the heat for "gringo mouths".

 

[suz]

Curious what method you used and if it worked...I had this problem and found

that nothing worked but to grin and bare the heat along with lots of sour cream. Also serving it to someone who likes it real spicy!

 

[angak]

here's a tip from Emeril that worked for Marg.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=77524

 

[marilynfl]

oh my, that's an excellent hint, Melissa. Thanks

 

[suz]

Thank you I'm making note of this method as it's a new one to me!