Oh No Disaster Looms Please Help.

[cassa333]

I have made a chilli and it is waaayyyy to hot. In fact you can still taste the spices.

Any ideas on how to tame it a bit please?

Thanks

[jourdain2]

^^^ How did that happen? Blue circle whirled round and round and told me page was not responding. Ah, well......t'internet.

[cassa333]

OK thanks everyone.

Greek yoghurt looks odd but it isn't so fearsome now. Still blooming hot though lol

I shall know to look what I'm doing next time.

Oh crikey I can still feel my lips tingling lol

[murraymints]

kisses !! you need lots of kisses !!

[webbo3]

Add some Mango Chutney.

[roopower]

Lemon juice - it works

[TonyV]

Put some mayonnaise in it or devide into 2 portions and just add some rice

[cassa333]

Too late Mr Cassas home now so as it is !!!

[TonyV]

Or you can some starch like some potatoes

[jourdain2]

Shall I ring the Fire Brigade for you?

[Togo]

If you add a few peeled an quartered potatoes and bring up to simmer the spuds will take out some of the spice (or salt) remove said spuds and it should be less exotic. Bin the spuds and do not let them break down in the stew or chilli.

[Buenchico]

I don't understand the question!

Surely it's not possible to make a chilli too hot, is it? If your entire body (including your scalp and the soles of your feet) doesn't start pouring with sweat as soon as you try the first mouthful it's nowhere near hot enough. (Once you've reached that stage though, still add a bit more chilli anyway!)

[maggiebee]

Guess it's the same with curry Buenchico - late friend of mine worked in India for many years. Said that if the sweat wasn't standing out on your brow with the first mouthful if wasn't a proper curry.

[TonyV]

Lol Chris I know it can't be to hot

[Tilly2]

The kidney beans seem to cool it down somewhat. If you can still 'feel' the spices when you taste it it needs to be cooked for longer. Give Mr C a drink and turn up the heat!

[cassa333]

Well he screamed blue murder in half a spoonful.

I tested it and it wasn't that bad... hot but not scalding so he tried another mouthful and found it not so bad.

He ate it anyway.

I shall have to be more careful with the chilli powder next time.

[pastafreak]

If you were still able to taste the individual spices, you probably didn't fry them off ( with onion, ginger and garlic )enough to start. This helps soften the flavours and removes any harshness.
As for removing heat...the raw potato trick helps.

[cassa333]

The mistake I made was two fold.

1. Too much chilli went in... it sort of fell in before I could stop it

2. I didn't cook it off at all it just went into the pot with the other ingredients in the slow cooker.

TBH it isn't how I would usually make it but I was in a hurry. I'll know next time to do it properly.

Thanks for the advice though.