Too Hot Chilli

maxamos

Other people advise placing a potato or two in the chilli for the last half to one hour of cooking and then discarding them.

Squeacy do you know if this works, I've used potaoes in dishes to remove salt but never spice. This would be good for me as the kids don't like spicy food and I could cook a chilli for myself then calm it down for them for another day.

Although I would use new potaoes prodded like mad with a fork as you can have these later cold as part of a salad.

Penny-Pincher!!

Hey

I think I would add more tinned tomotoes and water to it and add the rice to the pan and let the rice soak up some of the spice My OH loves very hot food where as I can go to a certain limit and thats it!

Good luck

PP
x

Rikki

flyer wrote:

I've made a cracking chilli but its far too hot for my missus and I've got loads left over. How can I make it milder?

You can use coconut milk. (You can buy it in tins but thats too much.)

I use creamed coconut. It comes in a block and you just grate/slice off as much as you need. (to taste)

There is no after taste of coconut, it just takes the heat out of the spices. Works great with curries as well.

I religiously have a block in the cupboard.

Flimber

Don't put so much Chilli powder in (or any if you can help it). I prefer to use a fresh chilli, leave the seeds out for a milder taste but the most important thing to remember about making a chilli is the spice, cumin. Just doesn't taste the same without it now. Ideally, dry-roast the seeds and grind in a pestle and mortar before adding to the sauted onions along with whatever else you're putting in.

Trust me, I've been doctored.

Mike.

squeaky

maxamos wrote:

Other people advise placing a potato or two in the chilli for the last half to one hour of cooking and then discarding them.

Squeacy do you know if this works, I've used potaoes in dishes to remove salt but never spice. This would be good for me as the kids don't like spicy food and I could cook a chilli for myself then calm it down for them for another day.

Although I would use new potaoes prodded like mad with a fork as you can have these later cold as part of a salad.

I've never used taters myself, though plenty of other people have said they work well. It has to be worth a try, I reckon

Curry_Queen

Flimber wrote:

Don't put so much Chilli powder in (or any if you can help it). I prefer to use a fresh chilli, leave the seeds out for a milder taste but the most important thing to remember about making a chilli is the spice, cumin. Just doesn't taste the same without it now. Ideally, dry-roast the seeds and grind in a pestle and mortar before adding to the sauted onions along with whatever else you're putting in.

Trust me, I've been doctored.

Mike.

Oh yes, I always add cumin to my chilli's, as well as a few chunks of dark (70%) chocolate too :drool:

Swan_2

Flimber wrote:

Don't put so much Chilli powder in (or any if you can help it). I prefer to use a fresh chilli, leave the seeds out for a milder taste but the most important thing to remember about making a chilli is the spice, cumin. Just doesn't taste the same without it now. Ideally, dry-roast the seeds and grind in a pestle and mortar before adding to the sauted onions along with whatever else you're putting in.

Trust me, I've been doctored.

Mike.

yes, & oregano too, a good teaspoon per pound of meat

if I'm making a milder chilli, if there are kids coming round for instance, I put in less chilli powder & make up the difference in quantity with paprika, so you get the peppery flavour but not the heat

first time I made chilli many years ago, the recipe specified 1 tablespoon of chilli powder to 1lb of meat & it had disasterous consequences!!! :eek: it's a wonder I ever dared make it again
it was an American recipe & what I didn't know at that time was that American chilli powder is usually a combination of chilli, cummin & oregano, so is much milder than the kind we're used to

Swan_2

just remembered when making a batch in my slow cooker yesterday, I use dried pinto beans instead of red kidneys, much nicer texture & flavour in my opinion

and an added bonus for slow cooking, you don't have the kidney bean toxin problem

nickyhutch

Hello folks

I've made a fabulous HUGE chilli that will feed half our village, but it's a teensy bit too hot (well, more than a teensy bit, to be honest). Any ideas for cooling it down before I burn roofs off mouths?

Any ideas much appreciated :beer:

vizcacha

add tins of chopped tomatoes and some sugar and serve with a generous dollop of sour cream, a dash of lime and rice, which helps 'dilute ' the flavour

grated cheese is also good to add

also you can use as garnish for baked potatoes