There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
How to Mellow Spicy Chili
Adding too much chili powder, cayenne pepper or fresh chili peppers can ruin the flavor of your chili and overwhelm sensitive palates. You can implement simple culinary techniques to create a less spicy taste by incorporating certain ingredients into your chili that can help tone down its heat factor. Another option to mellow out the spiciness is to serve your chili topped with a cream-based product such as cheese or sour cream. Add this to my Recipe Box.
Other People Are Reading
Things You'll Need
- Saucepans
- Ladle
- Tomato sauce
- Vegetables
- Kidney beans
- Olive oil
- Saute pan
- Meat
- Serving bowls
- Cheddar cheese
- Sour cream
- Bread, crackers or tortilla chips (optional)
Instructions
-
-
1
Ladle half of your chili mixture out of the saucepan and into a different saucepan. Simmer both chili mixtures on low heat.
-
2
Stir half a jar of tomato sauce into each saucepan of chili to dilute the spiciness.
-
-
3
Chop and add more vegetables such as bell peppers and onions to each saucepan. Add half a can of kidney beans to each of the chili mixtures.
-
4
Add 1 tbsp. of olive oil to a skillet. Sauté meat on medium heat for about four minutes or until browned. Add meat to each saucepan.
-
5
Stir the ingredients into each sauce pan and cook until the chili in each saucepan reaches your desired consistency and flavor. Do not add more spices.
-
6
Ladle chili into bowls. Top each bowl of chili with grated cheddar cheese and a dollop of sour cream. Cream-based ingredients cut down the spicy flavor. Serve the fresh chili with bread and butter, crackers or tortilla chips to absorb the spiciness.
-
7
Place leftover chili in a container and seal the lid. Store in the refrigerator or freeze the chili and defrost it to eat when desired.
-
1
Tips & Warnings
If you like to add fresh peppers to your chili, use the less-spicy larger varieties, such as bell peppers or Anaheim peppers, which contain less seeds and white membrane in proportion to their size.
References
Resources
- Photo Credit ITStock Free/Polka Dot/Getty Images
