How can I make a already made chilli milder and without ruining taste?

dekaspace

Made a nice chilli yesterday but made it too strong so I pretty much sneeze with every bite and my mouth burns and eyes water.

What can I do to make it milder without ruining the taste?

Anne_Marie_2

Add some plain yoghourt to take some of the heat away.

SmlSave

Add beans, even baked beans

Lorian

....and a little brown sugar.

torbrex

More tomato, in fact more of anything that is already in it or as above some plain yoghurt.

dingdongsaving

Plain yog or sour cream - even a splash of milk. You won't taste it.

splishsplash

Lorian wrote: »

....and a little brown sugar.

This, balanced with acid like lemon or lime juice.

Or add more meat, beans and tomatoes to make a double batch => twice the amount = half the heat.

dekaspace

I have some lemon juice, and some coconut milk powder but don't want to bulk it out more as its already filled the small pan I use and I am a single guy so its already 2 or 3 meals worth lol.

Would powder coconut milk suffice?

I do have about 6 large tubs of plain yogurt I can use but I assume that won't kill the taste and just the heat?

Edit : I have regular yogurt and goats milk, rather use the goats milk stuff as it is just past sell by date, is that ok?

jackyann

Personally, I wouldn't add the yoghourt to the chilli before heating. I would add it on the plate - much more effective.
As for out-of-date: follow the usual rules about sniffing & looking.

IndigoGirl

I presume you're all sorted now as this is an old thread I've happened across but you can also use potato to help remove chilli or salt from an over-seasoned dish. Just peel and halve one or two potatoes and drop them in for the heating process. Remove them and they should have helped.