How do you reduce hotness in chili?

Answer 1

Before using the peppers, split them open and scrape out AND KEEP the seeds and the vein-like webbing that connects the seeds to the hull. Without the seeds and the vein-like webbing the pepper hull becomes very mild. The seeds and vein-like webbing are the hottest part; add some back to the stew if the stew is not hot enough while you are cooking. * Separate the seeds from the vein-like webbing, chop it up, and add a little at a time until it is to the hotness you desire. * If you want it even more spicy, put the seeds in a blender and chop them up into small pieces. Add them to your stew in small amounts until the stew is at the hotness you desire. Add large chunks of raw potatoes in the stew and they will bring down the 'heat'. They also remove some of the saltiness. Add un-rinsed dry barley to cook in the stew.

Answer 2

Without affecting the "thickness" of the stew, slowly stir in some greek yogurt or low fat sour cream. Right before serving also add some lemon zest. The heat in the spice will dissipate a little yet the full flavor will be maintained

Answer 3

Use less spice. Decrease the chilli content. Add sugar. Serve it with sour cream. While it will not reduce the heat, it will make it more tolerable by helping to break the capsaicin (the chemical that creates heat in peppers) bonds, add alcohol (Bourbon, rum, gin, even vodka); it will not stop the heat, but the heat will not remain when you eat it.

Answer 4

You can always add more liquid. This will help dilute the heat. You can also add more tomato or try to add more cooked beans to the pot.

Answer 5

Milk, or bread... water will make it worse

Answer 6

The more of the veins you remove from inside the pepper, the less hot they will be.

Answer 7

you dont put in hot pepers

Answer 8

by using more potatoes in the stew.