Recipe: How to Fix Chili That is Too Hot - several tips

Hi Elly,

Here are a few tips shared over the years. The pineapple tip and the Vitamin C tip look interesting to me! If you have time, let us know if you what you try an if it works.

Betsy

Pat Riley - "For those times when your hand just slips when you're putting spices in a special pot of goo. If you get heavy handed with the chili powder in your Chili con Carne - dump in a can of crushed pineapple. It virtually disappears so no one knows that it is there, it leaves the flavor of the chili - but takes out the heat. Also if you slip putting salt into something throw in a couple of peeled potatoes and cook it all together for awhile. Before serving pull out the potatoes. It's this or keep diluting until you have it weak enough and enough for the entire neighborhood."

Judy/AZ - "You need to add "cooler" vegetables to the salsa. Try chopped cucumbers. You can also add more chopped bell peppers and tomatoes, but DO add the cucumbers. If you add a grated carrot, that should help it. I know it took the spicyness out of some chili we had. Jellybones says to try adding a spoonful of sugar."

Patty/NewMexico - "Depending on how hot your salsa is you might consider adding the salsa to a can of tomato sauce or crushed tomatoes. I don't handle spicy things too well and the solutions posted above are good if the salsa is only somewhat too hot. You may also need to add garlic or onions or celery if you care for those flavors in your salsa because you don't want it to taste like tomato sauce. Hope it helps!"

jimS So Calif. - "Vitamin 'C' is a natural 'capsaicin' neutralizer. (Orange juice kills the heat in your mouth - NOW! -- try it!) Try this (to test) with about a cup or pint of your too-hot food.] Take one or two Vitamin "C" tablets, crush 'em and stir in, re-heat and taste, repeat as needed. If it doesn't work - W-E-L-L - you're going to either WASTE or HAVE a "Lotta Beans!!

Gael - "I've found when making chili and over-dosing with the peppers, that some extra tomatoes cut down on the heat."

Mike - "PLEASE don't destroy your chili or salsa by adding strange vegatables! Just add a bit of plain ole sugar and the fire will come right down. This is a Texan talking. We don't know much, but we know chili!! LOL"

Barb - "I agree with Mike from Texas about adding SUGAR to your too hot chili! You don't need to add anything but sugar. I add white & brown sugar as the brown sugar will compliment the chili taste."

manyhats 10-I have previously posted a recipe for Super Duper Chili (click here) that has a can of cream of mushroom soup and Velveeta cheese in it. It makes a thick, smooth chili and I do not think that you would know what the ingredients are once it is all mixed. Perhaps the addition of either or both of these ingredients would cool down you pot of chili. My other thought is to serve with a dallop of sour cream...that might work also.

LCD - "Try serving that too hot chili with shredded cheese or a big dollop of sour cream. You can also have a glass of milk. For me, these are the most effective ways to tame hot peppers."

LCD - "Make another pot of chili with no peppers. Stir in the old, hot chili, and you'll have one with reasonable heat. We've done this, too, and it works. Oh sure, you'll have a ton of chili. It will freeze well, or you can invite a few friends over. Good luck!"

AJ in MD - "Add more beans, add more meat, serve it with sour cream and grated cheese."

jimS-so calif - Me too like Judi "Been there Done that" I agree with Judi best thing is: add more beans. In addition, I use this for 'de-heating a boo-boo' it works for me. Vitamin 'C' is a natural 'capsaicin' neutralizer. (Orange juice kills the heat in your mouth - NOW! -- try it!) Try this (to test) with about a cup or pint of your "NEAT STUFF!!" Take one or two Vitamin "C" tablets, crush 'em and stir in, re-heat and taste, repeat as needed. If it doesn't work - W-E-L-L - you're going to either WASTE or HAVE a "Lotta Beans!!"

Melissa - "Add some cubed potatos to it and then cook or serve it over rice."

Patsy, La - "Here most folks would say serve plenty of Long Neck Beer, but I say add chunks of potatoes and removed them while they are still firm. This helps to absorb some of the heat. Another solution is to serve with huge dollops of sour cream and cheese, this helps, don't ask me why."