How to tone down Cowlickin Chili?

Curly · February 2011

Cooked a batch according to the recipe last week, and concensus was it was delicious but too spicy.

What have you personally done to tone down the spices (either by modifying the recipe or put in it after the fact (for instance, have heard can use potatoes to soak up the spices).

Have a crowd coming over tonite for the Super Bowl, and plan to have 2 batches - one for the real chili lovers and one toned down for the whimps.

Thanks!
Curly

Kew_el_steve · February 2011

Unfortunately, the answer is to make it the day before and let it rest overnight.

stike · February 2011

you can't put anything in to soak up the heat. you need to double the recipe (for example) but leave out the heat. this will cut it literally in half.

if you don't want to double it of course, just keep adding the other ingredients in greater amounts to extend it and thin the heat

eenie meenie · February 2011

You can tone the heat down somewhat by serving the chili with generous sides of grated cheese, sour cream, and oyster crackers. For garnish I add chopped green scallions.

Fidel · February 2011

Well, the obvious answer is to make two batches and cut down the amount (or omit them entirely) of pepper, cayenne, and other spicy ingredients in the mild batch.

You can make it all in one big mild batch, split it at the end of the cook, then add a little more of the hot stuff to one of the two batches. Just give it a little time for the flavors to meld.

PattyO · February 2011

Maybe dilute the sauce with beef broth and tomato sauce? Serve with slotted spoon.

boston_stoker · February 2011

2 Jalapeno Chiles (seeded and chopped fine)
1-2 Serrano Chiles (seeded amd chopped fine)
3 Tbls. Chili Powder
1 Tbls. Ancho Chile Powder
1 1/2 Tbls. ground Cumin
1 tsp. Tabasco Sauce
2-3 dried Chili Peppers (chipotle, ancho, etc.) to f

Above are the spicy components. I am not sure how much spice you are trying to eliminate, but I would suggest the following. I had to do something to my Texas chili, so my yankee friends in Boston could eat it.

Make sure you remove the seeds from the Jalepeno, Serrano, and dried chili pepper. These are a serious source of heat.

1 Jalapeno (seeded and chopped fine)
1 Serrano (seeded amd chopped fine)
1.5 Tbls. Chili Powder
0.5 Tbls. Ancho Chile Powder
1 1/2 Tbls. ground Cumin
1 tsp. Tabasco Sauce
1 dried Chili Peppers (chipotle, ancho, etc. -- make sure you remove the seeds)

Curly · February 2011

Stoker, that's pretty much what I did.

Cut everything in half - eliminated the Tabasco (I use Chohula)- eliminated the whole dried chilis - I always remove the seeds from the jalapenos and serranos - cut the chili powder in half.

Had my wife taste it, and we added in a tablespoon of chili powder and a some Texas Pete.

Turned out perfect - I think everyone (including the ladies) went back for seconds and some guys went back for thirds.

Had just enough zip but not overpowering to the non-hardcore (personally, I tipped the Chohula bottle to get that little extra zip in mine).

(Also cooked some cornbread in a cast iron skillet - put a fair amount of sharp chedder in it. It disappeared in a hurry).

Thanks to those that gave a ideas and guidance.

Curly

How to tone down Cowlickin Chili?

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