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.
You add water until it's the way you like it.
Your chili may taste too salty because you added too much salt during the cooking process. To fix this, you can try diluting the saltiness by adding more of the other ingredients like tomatoes, beans, or broth.
well it all depends what your cooking there's too too much and just perfect too much
To fix too much salt in your soup, you can try adding more water, broth, or other unsalted liquid to dilute the saltiness. You can also try adding ingredients like potatoes, rice, or vegetables to absorb some of the salt. Taste as you go to adjust the seasoning.
Your chili may be too watery because you added too much liquid or didn't let it simmer long enough for the liquid to evaporate. Adjust the amount of liquid and simmer the chili longer to thicken it up.
Put some in a container and freeze it.
To fix chili that is too spicy, you can try adding ingredients like sugar, acid (such as vinegar or citrus juice), dairy (like sour cream or cheese), or more vegetables and broth to dilute the spiciness. You can also serve it with a side of rice or bread to help balance the heat.
stop putting in so much black pepper!!!!!!!
To fix a dish that has been ruined by using too much baking soda on chicken, try balancing the flavor by adding acidic ingredients like lemon juice or vinegar. You can also dilute the baking soda by adding more of the other ingredients in the dish. Adjust the seasoning and spices to mask the taste of the baking soda.
To fix sauerkraut that is too sour or too salty, you can try rinsing it under cold water to reduce the acidity or soaking it in cold water to reduce the saltiness. You can also mix in some fresh cabbage to balance out the flavors. Adjusting the seasoning with sugar or vinegar can also help to improve the taste.
Add more liquid, if that doesn't work add more beans too. But too much white pepper has killed many a dish.
It is not possible to remove vinegar from hot dog chili. One might add a tablespoon or two of sugar to balance the vinegar's acidity.