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RAKRAK Posts: 27
edited 11:23PM in EggHead Forum
Help! I made a huge batch of chili-with beans. I know most of you don't think this is possible, but I got it way too hot!!!! It wouldn't be too bad, but I am taking some to my 92 year old mother. She likes chili, but she can't handle it this hot. Any suggestions for removing the heat? Thinning it down isn't much of an option, as it is in a big pot now and I don't have enough ingredients to keep adding. Would adding sugar help? What about cooking a potato in it. I know that works for too much salt. Any help would be appreciated.


  • smpleesmplee Posts: 3
    We made some Hatch Green Chili stew not long ago that was pure hellfire. We experimented on a small portion by adding potato and it helped. However, the texture and color of the chili suffered greatly since the starches in the potato overly thickened everything and added a cloudy sheen. Sugar resulted in ... well ... sweet hellfire. We ended up freezing about 3/4 of it, then returning the remainder back to the original volume by adding the rest of the ingredients again. This was a happy choice, since we got to eat it three more times!

  • RAKRAK Posts: 27
    Thanks. That is about the conclusion I have come to.

  • SundownSundown Posts: 2,976
    I've had some luck over the years cutting the fire with a hershey bar. I've had chili that my family couldn't touch and the Hershey bar did the trick. I add a quarter of the bar at a time and taste taste taste. Your chili can taste like a hershey bar if you aren't careful. It has something to do with the chocolate. Good luck!

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