Counteract the spicness of your chili by adding base ingredients and dairy.
Adding too much chili powder, cayenne pepper or fresh chili peppers can ruin the flavor of your chili and overwhelm sensitive palates. You can implement simple culinary techniques to create a less spicy taste by incorporating certain ingredients into your chili that can help tone down its heat factor. Another option to mellow out the spiciness is to serve your chili topped with a cream-based product such as cheese or sour cream.
Instructions
1. Ladle half of your chili mixture out of the saucepan and into a different saucepan. Simmer both chili mixtures on low heat.
2. Stir half a jar of tomato sauce into each saucepan of chili to dilute the spiciness.
3. Chop and add more vegetables such as bell peppers and onions to each saucepan. Add half a can of kidney beans to each of the chili mixtures.
4. Add 1 tbsp. of olive oil to a skillet. Saut meat on medium heat for about four minutes or until browned. Add meat to each saucepan.
5. Stir the ingredients into each sauce pan and cook until the chili in each saucepan reaches your desired consistency and flavor. Do not add more spices.
6. Ladle chili into bowls. Top each bowl of chili with grated cheddar cheese and a dollop of sour cream. Cream-based ingredients cut down the spicy flavor. Serve the fresh chili with bread and butter, crackers or tortilla chips to absorb the spiciness.
7. Place leftover chili in a container and seal the lid. Store in the refrigerator or freeze the chili and defrost it to eat when desired.
Tags: your chili, each saucepan, chili mixtures, chili with, fresh chili