[USER]

I recently made a pot of chili, but it turned out much spicier than I expected — it’s almost too hot to enjoy. I think I may have gone overboard with the chili powder or hot peppers.

I really don’t want to throw it away, but right now it’s overwhelming. What can I add to the chili to tone down the heat without completely changing the flavor?

I’ve heard about adding dairy, sugar, or even potatoes, but I’m not sure what works best for chili specifically. I’d also prefer not to start the recipe over or make a huge extra batch just to mix it in.

Any practical tips or tried-and-true solutions would be greatly appreciated.

Thanks in advance!

[Linda]

Cook a couple of potatoes in it – something my Hungarian grandmother taut me – cut them up medium; cook them in it; take them out once cooked and use them with a different meal.

[Sonia]

Add more tomato sauce and some more meat if you have it.

[Blanca]

When something is very spicy you can eat it with some rice or smashed beans and add some souer cream.

I’ve never eat chili but I think this could work well.

[Sheila]

When you go to eat it. Add a little sour cream that will help dilute the spice sting.

[Donna]

Make more chili, use all other ingredients except chili powder. Freeze the leftovers.

[Mary]

Sour cream.
Cheese.
Add a can of tomato paste and simmer for about 15 minutes.

Add some more beans and stretch it out.

[Stanton]

I accidentally did this once. I ran out of chili powder so I used chipotle chili powder instead.

I made more chili until the spice became tolerable again lol

[Laraine]

Cheese, any dairy products…ATK ( americas test kitchen) has an episode on why daily/ milk helps with the burning sensation on our tongue from the capsaicin…

[Peggy]

Pinto beans. If you get worked up about beans in chili, use refried beans “to thicken” the chili…no one will know you added beans..

lol.

[Denise]

We use sour cream and cheese on top of our individual chili bowls to cut spiciness.

[Bernadine]

Try cooking large pieces of a potato in it. It may absorb some of the spices, which how you can also do when food is too salty.

OR you can ice cream.

[Rachel]

For individual servings, stir in sour cream. I find cilantro helps a touch too as a palette cleanser, but the secret is sour cream.

[Mike]

I’ve put it in a mesh strainer and rinsed the spices off quickly, then returned it to the pan.

Try to pour off some of the fat juices first and reserve to add back in to the rinsed chili, then adjust with more spices/fats/ ingredients as needed…

[Author]

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