It is wise to test your peppers before adding to chili.
Chili is a dish that is known for its southwestern flavors, and quite often its spice. Cumin, chili powder, tomato sauce, beans and ground meat are common ingredients. The more adventurous chili cooks add spice to their chili, sometimes in large proportions. If you cook up a batch and realize you have added too much for your guests or yourself, try a few troubleshooting tips to cool it down before tossing it out.
Instructions
1. Squeeze the juice of a couple limes into your chili, and stir it into the sauce. Acids can help to neutralize heat and lime goes well with southwest flavors. Limes don't have seeds like lemons, so straining is unnecessary.
2. Add a half can of crushed pineapple and stir it in until it is dissolved. The cumin and chili taste should mask any pineapple flavor, but the heat may be reduced. Add the full can if your chili requires more taming.
3. Add a dairy product like or plain yogurt and stir it in. Add 1 or 2 tbsp. at a time, depending on how much chili is in the pot. Stir for a few minutes, then taste before adding more. Offer sour cream and shredded cheddar at the table to help cut some of the spice.
4. Increase the amount of other ingredients to lessen the ratio of hot ingredients. This may include canned tomatoes, beans or ground beef. Use this method only if you want to increase the overall dish by a significant amount.
Tags: beans ground, before adding, sour cream, your chili