What can you do to tone it down if you make your chili too spicy?

(6) On August 12, 2010 at 10:34 pm Quanbuddhamama [0] said:

I added 2 tablespoons apple cidar vinegar and 1 tablespoon honey right to the pot of simmering spicy beans (about 2 quarts) and I was pleasantly surprised by how much the heat and the acidity was cut! Great advice.

(5) On November 9, 2009 at 11:44 pm Sforzley [9] said:

If you decide to add dairy into pot make sure you use evaporated milk otherwise it curdle

(4) On September 11, 2009 at 6:14 am Avealopez [4] said:

Add sugar!

(3) On June 7, 2009 at 8:51 pm Sushifiend4eva [2] said:

I do not like the consistency of yogurt or sour cream when added to chili, these might curdle. Instead use a little heavy whipping cream, as long as it is not added to bouiling hot chili, this should turn down the heat and adding potatoes is also good. But I would cut them into smaller bite size pieces and leave them in.

(2) On May 7, 2008 at 8:52 pm Fred611 [7] said:

well.............................you could add cheese on top and eat sour cream w/ it or you could even add a pinch of sugar.

^_^

(1) On March 1, 2008 at 4:56 am Raju C.B. [11] said:

Add some tamarind mixed water in the dish to avoid hot chilli taste. It will not affect the taste but increase the taste.

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