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Old 01-22-2012, 11:47 PM   #11
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I've used plain yogurt to tame overly spiced stews, etc. and it doesn't thin it down much at all.
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Old 01-23-2012, 12:51 AM   #12
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When we had borders I would make a big pot of chili and make it on the mild side. Then I would put out various type of chilies such as ancho, cayenne and chili powders, chopped fresh jalapeno and two types of hot sauce. Everyone could make their chili as mild or hot as they wished. It worked out great.
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Old 01-23-2012, 07:42 AM   #13
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I suspect your recipe called for chili powder, which is a spice mix made up of powdered chiles, cumin, oregano and garlic.

1/4 cup is a reasonable amount of that. I use more.

Adding pure powdered chiles upped the heat quotient a lot.
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Old 01-23-2012, 08:00 AM   #14
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Quote:
Originally Posted by Gourmet Greg
All the same advice applies to salt. Both salt and hotness can always be added, but neither can ever (NEVER) be subtracted.
This!


Quote:
Originally Posted by Girl49
Froze most of the leftovers and will thin w/more stock and tomatoes, as suggested. Recipe had good flavors...just too much heat.
Rather then diluting your recipe...or morphing it into something other than chili with sugar, sour cream and other "stuff....Consider making another batch or half batch of your recipe...sans all "heat".... then just blend the first batch with the second to maintain the integrity of your recipe...

Fun & Enjoy!
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Old 01-23-2012, 08:05 AM   #15
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Uncle Bob--that's diluting it!
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Old 01-23-2012, 08:55 AM   #16
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Quote:
Originally Posted by CWS4322 View Post
Uncle Bob--that's diluting it!
Adding chili to chili is not diluting....Just as adding a glass of milk to a glass of milk is not diluting it.
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Old 01-23-2012, 09:29 AM   #17
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That's probably the best answer, if one finds out the chili they just made is too hot. Best part is... MORE CHILI! Yay! Or freeze half.
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Old 01-24-2012, 10:11 AM   #18
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I always serve sour cream, AND yogurt, AND milk with hot foods....

I'm wondering if adding some tiny diced potatoes would help?...( or have helped...I know it's too late now, but for next time...)

or are potatoes simply to reduce an over-salted dish? I've tried that a few times, then removed the potatoes (not diced, too time-consuming to remove diced).
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Old 01-24-2012, 11:42 AM   #19
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Like Uncle Bob said, the only thing that's going to help is to make another batch of the same chili recipe without any herbs and/or spices and mix the two batches together. That way the liquid to solid portions will not be disturbed and your chili won't be watered down.
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Old 01-24-2012, 11:45 AM   #20
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If a dish is has too much of anything the remedy is "Solution by Dilution"

Solely, adding other ingredients is masking. You will still likely have those overpowering flavors unless you dilute the original dish with a substantial amount of other ingredients. I feel you have the best success by adding more of what is already in the dish. Seems like a lot of trouble but you should quickly make up a small pot of chili with no spices, and add it to the pot you already made. Even if it is just a basic recipe because you probably have no meat left, but you could use tomato, onion, and other ingredients that you have.

Or you can leave the chili like it is, and run out and get another six pack of beer to chase it down with. lol
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