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What to cut out cow lick chili

IrishDevlIrishDevl Posts: 1,390
edited January 2012 in EggHead Forum
All right, so I made cow lick chili and loved it - it actually gets better each day after made.  I have to make it for a superbowl party (Go Giants !) and have been told I need to tone the heat down. 


So my question, which of the ingredients below do I go less on.  I know, I know, none, but to keep people happy I have to eliminate something to tone down the heat.   
Olive Oil 
1 1/2 lbs. ground Chuck 
1 lb. Italian Sausage (casing removed) 
2 cups Onion (chopped) 
1 Green Bell Pepper (seeded and chopped) 
2 Jalapeno Chiles (seeded and chopped fine) 
1-2 Serrano Chiles (seeded amd chopped fine) 
1 Tbls. Garlic (minced) 
1 (28 oz.) can Diced Tomatoes and liquid 
1 (15 oz.) can Diced Tomatoes and liquid 
1 can Rotel 
2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained) 
3 Tbls. Chili Powder 
1 Tbls. Ancho Chile Powder 
1 1/2 Tbls. ground Cumin 
1 tsp. Cocoa Powder 
1 tsp. ground Cinnamon 
2 Bay Leaves 
1 tsp. Tabasco Sauce 
1 tsp. dried Oregano 
3 Tbls. Dizzy Pig Cow Lick Steak Rub 
2 cups Beef Broth 
1 cup Dry Red Wine 
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top Salt and fresh ground Pepper to taste Wood Chunks  


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