"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-22-2012, 06:09 PM   #1
Cook
 
Girl49's Avatar
 
Join Date: Oct 2011
Posts: 93
Help -- Chili Too Spicy!

Almost ready to serve dinner chili to hubby, but it has too much heat. Recipe called for 1/4 cup of chili powder, and I combined regular (Gebhardt brand) with some ancho and chipotle powders. Also subbed one ribbed, seeded serrano pepper for jalapeno, as grocery didn't have latter. Already added some tomato paste and a little sweetener to tone down. Any other quick, easy way to tame the flames a little? Thank you!!

__________________

__________________
"Eating is the best indoor sport." -- My grandfather
Girl49 is offline   Reply With Quote
Old 01-22-2012, 06:38 PM   #2
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Try adding some olive oil - I use that often to tame things down. Also, add some cheddar or cheese of choice.
__________________

__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 01-22-2012, 06:40 PM   #3
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
There's really nothing suitable for food that you can add that will neutralize the capsaicin. You can operate on the peppers before you add them, but once they are in the chili, you can only try to remove the capsaicin by removing the water. It's not water soluble, and you can't filter it, but you just wash some of it out, leaving the solids behind, and rebuild with fresh liquids and seasonings. Some changes can alter the flavors so that someone may perceive it as less hot, but if it's burning, it's still going to burn.

Here's something I haven't tried, but it might work. Capsaicin is oil and fat soluble. Stirring in a significant quantity of some neutral oil and skimming it off might carry off some of the heat. Otherwise, serve a big glass of milk with the chili and plan ice cream for dessert.

If you happen to have a jar of calcium caseinate around the kitchen (you don't), it's supposed to neutralize capsaicin, but I don't know of anyone who's both had access to it at the same time as they had a pot of over hot chili and got to test it.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 01-22-2012, 06:50 PM   #4
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
Add more of the base (stock, tomatoes) to dilute the chili. A couple of teaspoons of sugar might help.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 01-22-2012, 06:51 PM   #5
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,876
Float a couple of tablespoons of sour cream on the top of each serving. I think it helps tame the fire, both too hot and too spicy.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-22-2012, 06:58 PM   #6
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
I agree with the above. Sour cream, shredded cheddar, dairy will reduce the burn from the capsaisin. And a big glass of milk!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-22-2012, 08:19 PM   #7
Cook
 
Girl49's Avatar
 
Join Date: Oct 2011
Posts: 93
Chili

Tx, all. Tried a bit more olive oil and some plain Greek yogurt...it helped a little. Froze most of the leftovers and will thin w/more stock and tomatoes, as suggested. Recipe had good flavors...just too much heat. Will mix my chili powders more carefully and use more sparingly next time.

Serrano pepper so small that I seeded and ribbed it by hand rather than with knife...whew...I must be sensitive to capsaicin. Skin still hot and numb even after washing hands.
__________________
"Eating is the best indoor sport." -- My grandfather
Girl49 is offline   Reply With Quote
Old 01-22-2012, 08:33 PM   #8
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,283
Quote:
Originally Posted by Girl49 View Post
Tx, all. Tried a bit more olive oil and some plain Greek yogurt...it helped a little. Froze most of the leftovers and will thin w/more stock and tomatoes, as suggested. Recipe had good flavors...just too much heat. Will mix my chili powders more carefully and use more sparingly next time.

Serrano pepper so small that I seeded and ribbed it by hand rather than with knife...whew...I must be sensitive to capsaicin. Skin still hot and numb even after washing hands.
I suspect it was the chipotle powder that put it over the edge.

Take some vegetable oil and rub it on your hands, then wash your hands with soap and cold water. The cold water will shrink the pores on your hands and the oil will pick up any capsacin still on your hands.

Whatever you do, keep your hands away from your face and away from anything else you don't want to burn!!!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-22-2012, 08:41 PM   #9
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Girl49 View Post
Serrano pepper so small that I seeded and ribbed it by hand rather than with knife...whew...I must be sensitive to capsaicin. Skin still hot and numb even after washing hands.
Perhaps not. IMO serranos are hotter than jalapenos.

You learned a lesson that many of us (me included) learned, wear disposable gloves when cleaning/chopping hot peppers. And definitely do not touch your face or wipe your eyes until gloves off and hands washed.

And another lesson. If you're not sure about hotness cook a milder recipe. You can always serve chopped peppers as a side dish, allowing your diners to pick their own heat.

All the same advice applies to salt. Both salt and hotness can always be added, but neither can ever be subtracted.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 01-22-2012, 10:58 PM   #10
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,345
Quote:
Originally Posted by Dawgluver
I agree with the above. Sour cream, shredded cheddar, dairy will reduce the burn from the capsaisin. And a big glass of milk!
The big glass of milk was the first thing I thought of. A bowl of chili needs a glass of milk anyway.
__________________

__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Reply

Tags
chili

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.