This is a cooking emergency happening in real time! I make a lot of chili, so when my little jar of chili powder ran out recently, I bought a big huge jar. I noticed that the color was lighter than chili powder normally is, but chalked it up to poor quality. Turns out it was CAYNENNE, and I added 2 tablespoons of it! The chili is now hotter than 5 alarm, more like 10 alarm. I like spice, but this is inedible. I added another can of tomatoes and another can of beans, to try to spread out the spice. Is this salvagable? I read somewhere that you can add potatoes to a soup to soak up excess salt, and then remove them. Might something like that work? Does nature make any similar sponge for caynenne?
*Sniff*...the chili looks so good otherwise, too. Any suggestions would be appreciated. Even if it's too late for this chili, I'd to know for next time.