One way to tone down a spicy dish (soup, chili, etc.) is to add quartered potatoes to it and boil for a few minutes, then remove the potatoes before serving. The potatoes will remove some of the spice and also will work for dishes that are too salty.
To substitute chili sauce for chili paste, you typically need about 1.5 to 2 teaspoons of chili sauce to equal 1 teaspoon of chili paste, depending on the sauce's heat and thickness. Therefore, for 2 teaspoons of chili paste, you would use approximately 3 to 4 teaspoons of chili sauce. Adjust based on your taste preferences and the specific heat level of the sauces you're using.
Put some in a container and freeze it.
Half a tsp. of chili paste equals one tsp. of chili powder.
The best method for using chili thickener to enhance the consistency of a dish is to gradually add small amounts of the thickener while stirring constantly until the desired thickness is achieved. It is important to avoid adding too much thickener at once to prevent the dish from becoming too thick.
Enough to make a watery paste. What really matters is how much of the watery paste you add to the dish being cooked. Use cold water to make the paste, to prevent it thickening. Mix the paste, little by little, into the hot food to thicken the liquid. Be careful not to add too much corn starch paste, and watch the hot liquid to see how thick it becomes.
Add more liquid, if that doesn't work add more beans too. But too much white pepper has killed many a dish.
Woody Guthrie's favorite food was said to be chili. He enjoyed it so much that he even wrote a song titled "Chili Song," which reflects his fondness for the dish. His love for chili was part of his larger appreciation for simple, hearty meals that resonated with the working-class lifestyle he often championed in his music.
I use ground beef with no beans. Add whatever seasonings you like or normally use with chili. Use tomato paste and hot peppers and some onions and that's about it. Keys to a good sauce is make sure to get your ground beef really fine while cooking and any other ingredients like peppers and onion keep fine as well.
It is much leaner than beef. However, I have found that it works best when cooked into a dish, such as chili. It doesn't have enough fat to hold together well for hamburgers and such.
== == They'll make it hotter, but not necessairly spicier. The seeds are the hottest part of the chili pepper. If you want more flavor, not just more heat, add more chili powder and more garlic.
chili. Not many people like it because it is not chunky like traditional chili. I grew up eating Cincinnati style chili so much, I cannot stand eating traditional chili. Dixie Chili is the best, followed by Skyline, then Gold Star Chili (these are the 3 major chili parlors in Cincy).
Half a teaspoon.