Chili Is TOOOOO Hot!

[johnh12]

So I messed up a bit and need some help. Well, maybe a lot.:eek:
The last batch of chili I made ended up too hot even for the hardcore folks, me included.
I used one each packets of Sucklebusters Texas Chili and Ghost pepper Chili mixes for 4# of cubed smoked venison and pig. Each packet is supposed to be for 2# of meat.
I added 4 cans of dark red kidney beans and served over white rice but it's still off the charts hot.
I also added several large sliced jalapeno peppers with seeds to the mix so that probably tipped the scales a bit too far.
Is there any way I can add meat or something to tone it down to just a regular hot and not something that nobody will eat?

 

[Rings Я Us]

You could put that chili into like 4 of those 1qt plastic containers. And just mix 1 of those into new batches of regular chili whenever you make more. Freeze them.

 

[73saint]

Sounds familiar. I make the Sucklebusters ghost pepper myself and it is insanely hot. I don't cut it anymore, but I use a lot of my leftover brisket and instead of making chili w/ beans, I make it beanless and use it for hot dog chili. I find the dog, bun, mustard & onions helps quell the heat.

 

[tallbm]

I think all you can do is make more chili hahaha.
What's your next biggest pot?

My approach would be to throw a 28oz can of whole peeled tomato (or 2) into a blender and then add that to the existing chili. That would hopefully dilute out the heat some. Oh you may need to add some more non heat seasoning (garlic, paprika, onion, etc. no pepper or hot chili powder)
If the chili is then too liquidy, I would then season and brown some more ground beef with NO heat added to the beef and then throw that into the pot. Simmer for a while and hopefully you have diluted the heat out enough.

Get ready to freeze a lot of chili hahaha

 

[Rings Я Us]

I would also add it to a half box of cooked macaroni to make chili Mac. After its mixed together add some tomato juice or V8. Dump it into a baking dish and top with shredded cheese. Bake to get cheese golden.

 

[myownidaho]

Add a couple of tablespoons of sour cream to your bowl. And make some more mild chili to mix the other leftovers with.

 

[Rings Я Us]

Mix some in a couple cups of cooked rice and stuff peppers with it. Bake and Melt cheese on top . Serve with a dolop of sour cream chopped green onion.

 

[Rings Я Us]

Serve it on top of nacho chips with diced green onion and shredded cheese.. sour cream.

 

[markh024]

Give it to the guys at my work. They eat molten lava for breakfast. How they have internals still amazes me.

 

[idahopz]

I'd go with the sour cream and cheese ideas - that has saved me plenty of times with chili too hot. Not just a dollop either; a good heaping spoonful of sour cream per bowl really tones down the heat.

 

[motocrash]

The Chili Shacks executive short order chef says:

You could put that chili into like 4 of those 1qt plastic containers. And just mix 1 of those into new batches of regular chili whenever you make more. Freeze them.

I would also add it to a half box of cooked macaroni to make chili Mac. After its mixed together add some tomato juice or V8. Dump it into a baking dish and top with shredded cheese. Bake to get cheese golden.

Mix some in a couple cups of cooked rice and stuff peppers with it. Bake and Melt cheese on top . Serve with a dolop of sour cream chopped green onion.

Serve it on top of nacho chips with diced green onion and shredded cheese.. sour cream.

" If you want Chicken you better get to Kickin' "

 

[SmokyMose]

Sounds like the common theme here is dilution. Maybe you could just parsel it out into a few containers to freeze with the "radioactive" logo and just add to future batches of MILD chili...
;)

 

[kit s]

So I messed up a bit and need some help. Well, maybe a lot.:eek:
The last batch of chili I made ended up too hot even for the hardcore folks, me included.
I used one each packets of Sucklebusters Texas Chili and Ghost pepper Chili mixes for 4# of cubed smoked venison and pig. Each packet is supposed to be for 2# of meat.
I added 4 cans of dark red kidney beans and served over white rice but it's still off the charts hot.
I also added several large sliced jalapeno peppers with seeds to the mix so that probably tipped the scales a bit too far.
Is there any way I can add meat or something to tone it down to just a regular hot and not something that nobody will eat?

Sugar will help, it sort of gives one the impression the heat is not as high as it is. Down side it will still be hot and well sweet. Others here have recommend dilution and that is probably the best over all.

 

[SonnyE]

Ice Cream! Serve plenty of Ice Cream! ;)
It helps two-fold. Tones down the heat when eaten.
But Ice Cream really helps the next day.
When you are getting steam in the Throne Room,
Just grab the TP roll and chant:
Come on Ice Cream! :eek:

It is this old man's opinion that Ice Cream is the perfect side dish for real chili.

 

[motocrash]

Ice Cream! Serve plenty of Ice Cream! ;)
It helps two-fold. Tones down the heat when eaten.
But Ice Cream really helps the next day.
When you are getting steam in the Throne Room,
Just grab the TP roll and chant:
Come on Ice Cream! :eek:

It is this old man's opinion that Ice Cream is the perfect side dish for real chili.

So that's why only the good mexican restaurants have fried ice cream!

 

[chopsaw]

Sounds like the common theme here is dilution. Maybe you could just parsel it out into a few containers to freeze with the "radioactive" logo and just add to future batches of MILD chili...
;)

There you go .

 

[motocrash]

 

[Rings Я Us]

So that's why only the good mexican restaurants have fried ice cream!

 

[chef jimmyj]

Making a batch of the recipe without the packets will be the most effective. As stated above, a sweetener helps but balance that with acid. Diced tomatoes and paste, lime juice and vinegar are all good choices. Eaten with dairy products goes a long way to taming the heat and try it Cincinnati Style over spaghetti...JJ

 

[gmc2003]

You could always add a little chocolate to the chili.

Chris