I used too much Chilli. How do I cool it down?
They say milk help your stomach with hot spicy
My vote goes with Gil Davis. Tried and true. Although, the milk idea sound promising as well.
I love making my own chili. The problem is I like it spiced up with a lot of chilies and some of my guests can't handle this.
I have found that aside from diluting your recipe with more of the ingredients such as diced tomatoes and beans, you can just add milk as this seems to take the edge off of the burn the same way you may notice this for acidic tomato soup. Makes the taste quite nice as well.
You might want to do this just for your individual bowls as this will shorten the shelf life of the whole pot.
I hope this helps in your case.
More tomato sauce or stewed tomatoes...whatever you used....need to increase the volume of the chili. You could also add a little corn meal, not to much...gives it an authentic taste...I would try more tomatoes or beans etc.... first.
You can;t cut it with water to tone down the spicy heat. Either make another batch with no spice and then combine. Or some claim adding a can of crushed pineapple while simmering works. Simmer the pineapple until it is no longer visible.
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