My husband made a double batch of chili for a picnic tomorrow and it's incredibly hot. Short of throwing it out (hate to do that), can it be saved?
By Marlene from N. Billerica, MA
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I'd make a second double batch without spices and put them together. Then I'd take out what I need for the picnic and freeze the rest.
You could get a bunch of hot dogs and serve it as the chili for chili dogs! Or serve it with lots of cheese and sour cream as the essential part of a burrito-often called tacos. You just put some chili down the center of a flour tortilla then sprinkle cheese, lettuce, tomato, sour cream and guacamole on it and fold it up like a iittle bedroll with the foot part tucked up.
The more tomatoes you add the milder it gets, my son-in-law is Hispanic and that's what his mother says. gr8gran64
You can add baking powder to it and it will cut the heat quite a bit. Although if you use too much you will taste the baking soda.
I used to use too much spice to a black bean chili I made (because the longer it simmered the hotter it got! the lesson being don't add spice till it's simmered/reduced down a bit) and often I would add a can of tomato juice (try V8 which sweetens a bit) or even water (but too much can make it, well, watery - ew!) But I found another can of tomatoes helped with it, and since my husband isn't a tomato fan, I added another can of beans to balance out the textures.
In your case, since I don't know how much exactly you have, add another can of beans, and another of tomatoes, then serve with a sign that says spicy (just in case) and have plenty of sour cream and cheese for the guests to add as toppings.
I agree with Glens mom. Make another batch and freeze what you don't take to the picnic.
There are several options that I have found will reduce the intensity of the spiciness of your chili: Beer, chocolate (semi-sweet or cocoa powder), peanut butter (assuming no nut allergies) or simply add more unspiced chili to what you already have.
Add some brown sugar to it. It will cut out the heat real quick. Just little at a time till you get to the spot where you can still taste some heat.
I have found that just adding plain granulated sugar in small amounts until it is cool enough works well for me.
This works if you put too much salt in something, too: Boil several cut up potatoes in there. Then take the potatoes out. They will absorb the spice, be quite tasty, and your chili will be just fine.Potatoes will also clear up frying grease, even fish grease!
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