I made chili and it is too hot. What can I add to make it less spicy?
Joanne from Vero Beach, FL
Why not pour most of the juice off and add more tomato juice? I wouldn't add any more seasonings, and see if that works. Hope this helps. J. B. (01/03/2007)
By Grandma Bess
I know that too much salt in a soup can be remedied by adding a potato. Maybe you can try that, or add some extra liquid and some masa flour, I know that masa flour is used in some recipes for chili. (01/04/2007)
This sounds like a good time to experiment! Check out several different chili recipes from different parts of the country and note things they call for that aren't in your recipe. See what sounds interesting and try a small sample batch with it. Also before you start experimenting, I like Grandma Bess's idea about removing the liquid, but don't pour it out. Reserve it until you get things balanced the way you want them. And rather than replacing it with tomato juice, I'd use beer and perhaps some tomato paste.
I've seen chili recipes (from Kansas, I believe) that called for cocoa or other chocolate variations. I played with that idea once and will probably come back to it, but it didn't work well with the other stuff I was using. That might help a bit with your problem though. And I don't know how much you made or how much is too hot it is for you, but you might consider browning up another pound of beef or lean ground pork and adding that and a can or two of red beans. If you wind up with more than you can use, just bag and freeze the rest. Good luck, and happy cooking!
Try adding a little white sugar. Simmer, taste, if still not right add more sugar and simmer until you have the flavor you want. (01/04/2007)
By Elaine P
Oh, one other thing: I like to incorporate a little bit of sugar (or honey, molasses, etc.) and a little vinegar (usually 'cider vinegar') to help bind and smooth out the flavors, and to help it keep a bit better in the fridge. Don't get carried away with this though. Add maybe half a teaspoon of each per quart at a time, stir, simmer, and taste. And if you use ketchup remember that it already has sugar and vinegar so you won't need as much, if any. Too sweet or too vinegary is as bad as too hot! (01/04/2007)
I've done this; I added a can of beer, and let simmer, it works great! (01/05/2007)
If you didn't use vinegar or lemon juice, you can pour a little heavy cream in just before serving. If you don't have heavy cream, whole milk might do the trick. You can also grate in some cheese. Any milk product will diffuse heat. G'luck : ) (01/05/2007)
You can add a couple more cans of beans. Sour cream can also tame the fire. (01/07/2007)
My dad's chili is never spicy. Try different recipes. I like how my dad makes it (it's the best). Tomato sauce, tomatoes, hamburger meat, and kidney beans. Sometimes he puts water in it to make it less thick. (02/17/2008)
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