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Taking the heat out of my too spicy chili

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Taking the heat out of my too spicy chili

foodrocks | Oct 31, 2006 01:53 PM

So last night I decided to make this great sounding chili recipe I got off of the Craigslist message board for Chicken and Chorizo Chili. It sounded great, but the fact that part of the directions read "throw all the shit in the pan and cook it" should have been the first sign that the person who posted it was not the most meticulous recipe writer. Despite my better judgement, I ended up following the recipe, and 1 jalepeno and 1/8 cup of cayenne powder later (i know, i know), I had a great tasting chili that burned the crap out of everyone's mouth. The initial taste was great, but this guy was converting a restaurant-sized recipe to one that feeds two people, and was totally off.
My question to you is, is there any way to take the heat out of chili when you accidentilly put too much hot stuff in? I know if something is too salty, you can put a potato in to soak up the extra salt. I read a couple places that extra stock or even extra veggies or beans can help, but it just made it more liquidy without really taking away enough heat. Clearly, I will alter this recipe before trying it again, but it'd be nice to know what to do in the future. Thanks!

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