Toning Down Spicy Food!


So I got this great idea that I was going to make crockpot chili.  It’s been a long time since I had good chili and ground beef is cheap at Lidl.  I found a recipe online and followed the spice measurements exactly.  I was a little put off by the 1/2 a cup of chili powder, but I went ahead and put it in anyway.  I smelled the mixture and thought that I could hardly smell any spice at all, so like like an idiot, I added MORE spice and THEN I decided to try a small spoonful.  Well that hairbrained idea didn’t get me far.  I mean, I like I spicy, but this literally scorched my mouth.  Not the kind of spice I was looking for!!

After some research and talking with Tony (a professional chef), here are some tips for other people out there battling this very common problem.

You can add sugar.  Of course, adding enough sugar to completely tone down the spice may make your dish gross.  You can also add more vegetables and broth to try to spread the spice out.  You can also prepare the same recipe, minus the hot stuff and mix it together with the spicy batch.  This will create a much larger batch, but hey, it’s better than throwing it away!

Natural acids can also help neutralize spiciness.  Try lemon juice and wine vinegar.  Coconut milk or other dairy products can help.

Have you had a similar experience?  How did you handle it?  Leave your tips and tricks below.

UPDATE

I added coconut oil and honey to the chili and it was still way too spicy.  I drained it and used coconut oil and honey as the liquid and left for about an hour.  It was still too spicy, so I drained it again (saving the liquid) and rinsed with cold water thoroughly.  I put the meat mixture back in the crockpot/slow cooker and added one can of condensed tomato soup, water and a small amount of the coconut liquid I had saved.  It seems a lot better.  There is still a kick to it, but I think with crackers, shredded cheddar and sour cream to serve, it will do.

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