WHAT TO DO IF YOUR CHILI IS TO SPICY

WHAT TO DO IF YOUR CHILI IS TO SPICY

If it is too acidic, use a pinch or more of baking soda to neutralize the acid. Carrots offer sweetness and absorb the acids. Try one in you pasta sauce and see how it will taste before you serve the sauce. Sugar can be used to sweeten if needed, be cautious though
Potatoes work well also. Peel 2-3 large potatoes and mix them in your chili. Leave in for ½ hour, then taste, and if it is still to spicy, leave it in until the taste tells you otherwise. Or try step 2 or 3 below.

Make more chili without spice and add it to the original batch.
1 tspI have found to work well is to stir in a piece of chocolate, but not so much as to make it taste like it, then you would give your secret ingredient away.
Put a few pieces of lemon, peel and all in your chili. This will help to take out some of the spiciness.
Dairy helps to neutralize hot food, so if you are in a hurry you can add either sour cream or plain yogurt.
You can add a dollop of honey. You can’t taste the sweetness, but it knocks out the spice.
The one I use is ¼ cup apple cider vinegar, heat it on stove or microwave. When hot add 2 Tbsp. sugar and dissolve, add it to chili (I add a small amount at a time) if it gets too sweet, add some salt. It is great in tomato based sauces.
The old standby is baking soda, works well with just a one or two tsp.
¼ cup hot apple vinegar/wine vinegar with 1-tsp. honey dissolved in it, or 2-tsp. sugar.
Chili over white rice tones down the spiciness.
Adding water and cooking longer, works also, even milk added will work, and cook it out.
The only real way is to add additional other ingredients---more beans, meat, sweet peppers, tomato products, etc. this will dilute it. Other than that "you’re stuck". Once it is integrated, there is not a lot you can do. Give the above ideas a try, it can’t hurt and hopefully it will tone down the spiciness some.