Chili Is TOOOOO Hot!

[nearthegrove]

Tomatoes and brown sugar worked for me in the past.

 

[SonnyE]

Dilution is the solution to pollution! (Right, tell that to the brown Ocean off the California coast.)
All fun aside, I think I would do the divide and freeze cure. Then you have your "Sour Dough Starter" for batches down the road.
How much, (pint of hot to a quart of mild, pint of hot to 2 gallons of mild) is up to you to determine.

I think we ALL have had a few tries not work out to our hopes.
Welcome to the Human Race!

 

[bluewhisper]

My general rule is, if the chili is hot on the first spoonful, you're headed for trouble. Since the heat builds as you go through a serving, I try to aim so I'm just getting to my tolerance at the end of the bowl.

Since I like more pepper than anyone else I'm cooking for, I keep it low in the batch and add to my own taste into my own serving.

 

[johnmeyer]

I have taken to making really mild chili, using dried peppers rather than spices out of a bottle. Then, if I want heat, I add it at the time I eat it, and I add a little to a sample before I dump it all over a whole bowl. This eliminates the "too hot" problem.

If you love hot stuff, you should explore some of the hot sauce sites. A decade ago, before my son left home for college, we used to buy a dozen bottles at a time and tried out all sorts of pepper sauce. I assume someone must have done a poll on this forum at some point, asking everyone for their favorite sauce. There are a lot of good ones. There are also some absolutely horrible ones, including some that are completely unfit for human consumption (like "Dave's Insanity Sauce").

 

[bluewhisper]

I've been up to my gills in peppers for years, to the point of knowing a few people in the business. Dave's Insanity is an extract-based sauce, a flavor which some call "burnt cat." If you like a sauce that hot, try Dave's ghost pepper version, it's approximately as hot but it actually has a pepper flavor.

The sauces I can't stand are the cheap ones with food coloring and guar gum to give a bit of texture to the vinegar. Look up CaJohn, his sauces are real.

 

[ristau5741]

Hey Chris, don't give away my secret chili ingredient.

 

[SLW210]

Crushed pineapples works great and/or lime juice and lemon juice, something vinegary.

 

[hb99]

I like the idea of splitting it up and freezing seperately then adding a portion to a new batch. It seems to be the BETTER recommendation versus all the others.

 

[Gwanger]

You could always add a little chocolate to the chili.

Chris

You could always add a little chocolate to the chili.

Chris

You could always add a little chocolate to the chili.

Chris

I use coco pwdr. in my chili, chile especial.