Too many peppers can make chili overly spicy.
Part of the appeal of a bowl of chili is the warming tingle that only spicy peppers can impart. However, if you accidentally get a bit heavy handed with the spice while making a fresh pot of chili, your mouth might get a bit too warm. Removing the spice from chili can be accomplished in a number of ways, and the method you select will depend on what ingredients you use in your chili, as whole pieces of chili pepper are easier to remove than chili powder.
Instructions
1. Taste the chili early in the cooking process. The longer the chili simmers, the more the heat of any peppers or spice will diffuse into the dish. Tasting early can help you to catch over-spicing early enough to have time to correct it.
2. Fish out any chunks of whole peppers, as well as ribs and seeds of the peppers if you used them. Use a soup spoon or slotted spoon rather than your fingers to prevent skin irritation or burns.
3. Cut the heat of the chili by adding extra ingredients. Lime juice tempers the heat, and topping the chili with piles of cheese or sour cream can also help to soothe the burn.
4. Increase the amount of liquid in the chili to spread out the spice. Adding a can of beer, beef stock or diced tomatoes can increase the overall volume of the chili, thus diluting the spice.
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