Hot Chilli

[wakeover]

I've just prepared a chilli that probably rates a good 7 on the Scoville Chilli Heat Chart...which is far too hot , even by my standards. What's the best way to reduce this heat without taking away too much of the flavour?
Thanks in advance

[Rollo]

You could try adding some soured cream or plain yoghurt to it. Not ideal, but it does work to some extent.

A better way is to make a second batch of chill, but with a lot less "heat" in it, and then mix the two. Freeze any you are not going to use straight away.

[wakeover]

Thanks Rollo, part two of your answer sound just right.

[jack daniels]

Add an extra tin of tomatoes?

[Jugglering]

Both of Rollo's solutions are good - make up some chilli-free chilli (you know what I mean !) and mix the two together. Plain yoghurt is often served with chilli dishes as any dairy product will immediately counter the effect of spicy food (curry, chilli etc etc). Remember that you won't be serving up the chilli on its own - it'll probably need some plain rice and tortilla chips too, so that will help *dilute* the spiciness....

[wakeover]

Thank you all.

[Mortartube]

Add sugar, even to dishes like curries or chilli con carne. Add a teaspoon at a time. It reduces the heat of the dish, but, unless you overdo it, doesn't really sweeten a savoury dish. I was given this tip by a chef.

I use this when I cook something that my guests consider to be too hot.. I like hot food (though a 7 rating might be ambitious).