Guest guest Posted February 21, 2005 Report Share Posted February 21, 2005 As if there is such a thing..... I made some real yummy chili but it is so spicey, I already doubled the recipee but it is still way to hot. Any ideas how to cut it a bit? Thanks Heather Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2005 Report Share Posted February 22, 2005 On Mon, 21 Feb 2005 21:19:18 -0000, joeysmom03 <GLAM21 wrote: > > > As if there is such a thing..... I made some real yummy chili but it > is so spicey, I already doubled the recipee but it is still way to > hot. Any ideas how to cut it a bit? > Thanks > Heather I usually add a starch to it (potatoes, rice, pasta, etc.) and see if that works. I don't like the spice to overwhelm the dish because then you can't get all the flavors. But I have made a dish where even with the rice added, it was just way too hot to enjoy, so I ended up throwing it out. Gina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2005 Report Share Posted February 22, 2005 , " joeysmom03 " <GLAM21@A...> wrote: > As if there is such a thing..... I made some real yummy chili but it > is so spicey, I already doubled the recipee but it is still way to > hot. Any ideas how to cut it a bit? > Thanks > Heather One thing I've done in the past (versus throwing something out that wasn't spiced correctly) is just to take a good portion of the food, in this case maybe about half of the chili, put it in a colander, and rinse it very well. Basically, you're rinsing off the seasoning but will still retain all of the solids (beans, etc.). Then mix the rinsed food back in with the unrinsed food. You can then add more (non-spicy) sauce, liquid, etc. Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2005 Report Share Posted February 22, 2005 Yankee Dyke wrote: >On Mon, 21 Feb 2005 21:19:18 -0000, joeysmom03 <GLAM21 wrote: > > >>As if there is such a thing..... I made some real yummy chili but it >>is so spicey, I already doubled the recipee but it is still way to >>hot. Any ideas how to cut it a bit? >>Thanks >>Heather >> >> > >I usually add a starch to it (potatoes, rice, pasta, etc.) and see if >that works. I don't like the spice to overwhelm the dish because then >you can't get all the flavors. But I have made a dish where even with >the rice added, it was just way too hot to enjoy, so I ended up >throwing it out. > >Gina > > >Since I don't like potatoes, etc. in chili, I use gravy thickening (just the flour or corn starch and water, none of the herbs & spices that give it flavor). Of course, it makes for a thicker chili, but it does cut the " heat " . Be careful not to use too much; you don't want it as thick as a gravy. > Regards, Lynn & his Zoo http://www.aardvarkzoo.org Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2005 Report Share Posted February 22, 2005 By implication you have already tried cutting the amount of spices in half by doubling the other ingredients. Another solution may be to substitute some ingredients. Not knowing your recipe, I can only make general suggestions. In addition to spices, do you add peppers to your chili. Consider switching milder, and often more flavorful, chiles for hotter chiles. If you use powdered cayanne pepper, try just cutting it back but leave most of the non-hot spices at the same amount. This will cut back the heat without sacrificing a lot of the flavor. , Yankee Dyke <yankeedyke@g...> wrote: > On Mon, 21 Feb 2005 21:19:18 -0000, joeysmom03 <GLAM21@a...> wrote: > > > > > > As if there is such a thing..... I made some real yummy chili but it > > is so spicey, I already doubled the recipee but it is still way to > > hot. Any ideas how to cut it a bit? > > Thanks > > Heather > > I usually add a starch to it (potatoes, rice, pasta, etc.) and see if > that works. I don't like the spice to overwhelm the dish because then > you can't get all the flavors. But I have made a dish where even with > the rice added, it was just way too hot to enjoy, so I ended up > throwing it out. > > Gina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2005 Report Share Posted February 22, 2005 Add Fritos (or tortilla chips), cheddar cheese, green onions and sour cream to each serving. Also, serve with tortillas (bread calms the heat). Both idears should take a bit of the bite out of it. Obviously sub any vegan products if you are vegan. If the above " Frito Pie " idea doesn't work for you, put the chili in a sturdy tupperware device. Seal properly and then place duck tape around the seal. Place tupperware in a box. Let me know when you get to this point and I'll forward you my snail mail addy. Shawn , " joeysmom03 " <GLAM21@A...> wrote: > > > As if there is such a thing..... I made some real yummy chili but it > is so spicey, I already doubled the recipee but it is still way to > hot. Any ideas how to cut it a bit? > Thanks > Heather Quote Link to comment Share on other sites More sharing options...
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