How do you fix chili with too much chili seasoning?

Answer 1

this isn't a true fix for chili with too much fire-power, but when i find I've overdone the spice, I do one of two things:

first, if you have the time, you can simply dilute the chili. in a separate pot, make a one-third version of the chili you just made, but without any peppers. you can also omit the meat to save time (if you're like me you've used up all the meat you have on hand in the first batch anyhow), but if your recipe calls for thickener (flour, corn starch, etc) in your chili, you should make sure to have the same proportion in the second pot, or you'll end up with a watery result. If you're omitting the meat, you also may need to add some oil (vegetable, corn, or extra LIGHT olive oil - virgin has too much taste) to make up for the fat that would have been rendered out of the meat. you don't really have to worry about slow cooking the second pot, since this shouldn't affect the taste of the final product too much. once you've got the second pot up to temperature, add it to the first and you'll have decreased the spice somewhat. This isn't a perfect solution, and it certainly takes more time and energy, but at least you won't send anyone to the hospital.

second, you can add sour cream (full fat - don't go with the reduced fat stuff) to the chili. high fat dairy products help absorb and neutralize capsaicin (the spicy chemical in chili peppers). Note, though, that you can't really add milk for the same effect, as the acid in the chili will cause most kinds of milk to curdle. The general rule is that, the higher the fat content of milk, the less likely it is that they will curdle when put in an acidic sauce, so you could use heavy cream or light cream that has been boiled to concentrate it. While adding these will not drastically change the taste of the chili (aside from the spice level), it obviously will change the color and the texture of the chili. I happen to like my chili kind of creamy, but if you or your guests don't, you may want to avoid this solution.

Hope some of these help. And I'd be interested to see whether anyone else has come up with something more effective.

AND MAKE A WARNING SIGN FOR YOUR GUESTS.

Answer 2

To eliminate a bitter taste from chili, as well as other soups and stews, you can add some sugar. Bring to a boil and continue to stir, adding a bit at a time and taste testing until you get the desired taste. You can also use honey or molasses instead of sugar to get the same results.

Answer 3

Sometimes chili's have a bitter rather sweet taste. This happens mostly with bell peppers. Rather than eat them raw dice them up and add to soups or meatloafs to add flavor.

If you are buying the powdered chili, the ones that come in little plastic baggies, or container or whatever, you should try adding salt to it. Try making it a good salt to chili ratio because if you add too much, it will taste like pure salt. After putting salt in it, I love to put it on fruits such as watermelon, mango, pineapple, cucumber, or pretty much anything that is mildly sweet, or plain.

Answer 4

add vinagar and cayenne pepper, bam that kicked it up a notch