Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Customer Support / Taking the heat out of a chili recipe #10095 that is cooked
    Lost? Site Map

    Taking the heat out of a chili recipe #10095 that is cooked

    Sun Oct 14, 2012 9:34 pm
    Newbie "Fry Cook" Poster
    I have made a chili con carni Crock Pot Chili Con Carne With Beans and found that it is way too hot for the people I have to serve it to. As I consider the heat to be an experience rather than the taste how can I lesson the heat in the all ready made chili.
    Note: I only added 1 jalapeno chili and 1/2 the cayenne and chili powder.
    The DEER HUNT crew like to create their own desired heat.
    Sun Oct 14, 2012 11:48 pm
    Forum Host
    Hi, chef - this type of question is better posted in the Cooking Q&A forum, which is is for help with cooking in general or specific recipes. This forum is for technical problems with the forum.

    You can reduce heat in individual bowls by adding sour cream and cheese, but it might not be enough or some people won't like these additions.

    Really about the only thing to do is to make up more of the chili - maybe half a batch - with no cayenne, chili powder or pappers and mix it with the original.
    Mon Oct 15, 2012 12:31 am Groupie
    Adding an acid, such as lime or lemon juice, can help. Capsaicin is alkaline, and a mild acid will help neutralize it.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites