I hope somone has a an idea how I can correct the flavor of the chili which I have made today, for serving tomorrow. The hotness is fine for me and spouse, but I fear too hot for others. I plan on reheating the chili tomorrow shortly before serving, adding some cooked beans, a little frozen corn and possibly some of the reserved bean broth. I usually thicken my chili with a little cornmeal.
Is there a way to counterract some of the heat? I expect the flavors to smooth out a bit by tomorrow, but I have a feeling the heat of the dish will still be there.
I tasted as I went, but the heat from the chili powder became most pronounced right at the end of cooking. So, I was surprised at the outcome. Any ideas what I can do to rescue this dish.
Making something else is not an option.
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